Go Back
–+ servings
image of Mise en place shot of ground beef kielbasa sausage bacon potatoes onion garlic diced tomatoes green chilies ranch style beans corn arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

One Pot Cowboy Stew

A hearty, comforting one-pot cowboy stew packed with smoky bacon, ground beef, kielbasa, potatoes, and beans for a flavor-packed meal that's ready in under 35 minutes. Perfect for busy weeknights, this cowboy stew delivers deep savory taste with minimal cleanup, like a big hug in a bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Texas
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the proteins
  • 1/2 lb thick-cut bacon diced
  • 1 lb lean ground beef 85/15 preferred
  • 1 lb smoked kielbasa sausage or fully cooked smoked sausage, sliced
For aromatics and vegetables
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 medium russet potatoes peeled and diced into 1/2-inch cubes
  • 1 cup frozen peas or mixed vegetables
For the broth and canned goods
  • 2 cups beef broth low sodium
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (4 oz) can diced green chilies mild or hot, depending on preference
  • 1 (15 oz) can ranch style beans undrained, or kidney or black beans
For seasonings
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • salt to taste
  • freshly ground black pepper to taste
  • 1 Tbsp AP flour optional, for thickening

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Slotted spoon,

Method
 

Prepare the meats
  1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, reserving about 2 tablespoons of bacon grease in the pot.
  2. Add the ground beef and sliced kielbasa to the pot. Cook until the beef is fully browned and no pink remains, breaking up the beef with a spoon. Drain off any excess grease, leaving just a thin layer of fat.
Sauté aromatics
  1. Reduce the heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano, cooking for just 1 minute until fragrant.
Build the stew
  1. If using for thickening, sprinkle the flour over the meat and vegetable mixture and stir for 1 minute. Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  2. Add the diced potatoes, diced tomatoes with their liquid, green chilies, and ranch style beans with their liquid. Season generously with salt and pepper.
Cook and finish
  1. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  2. Stir in the frozen peas (they will heat through quickly) and the reserved crispy bacon. Adjust seasoning if necessary. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20g

Notes

For a crockpot adaptation, prepare steps 1-3 on the stovetop, then transfer the meat mixture to a slow cooker. Add all remaining ingredients except peas and bacon. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in frozen peas and bacon 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe