Let me tell you about my secret weapon for crazy-busy days – this Crockpot Texas Cowboy Stew that’s become my family’s beg-for-seconds favorite. Picture this: tender beef, smoky sausage, and all those hearty beans simmering together while you go about your day. I first threw this together during a hectic rodeo weekend when my brother’s crew showed up hungry, and now? It’s my go-to for potlucks, game nights, and those “I can’t even think about cooking” evenings. What makes it special? That rich, deep flavor that tastes like you’ve been stirring it for hours (when really, your crockpot did all the work). Plus, it makes enough to feed a small ranch crew – just the way we like it in Texas.
Why You’ll Love This Crockpot Texas Cowboy Stew
Listen, I know we all need those no-fuss, flavor-packed meals that practically cook themselves—and that’s exactly what this Crockpot Texas Cowboy Stew delivers. Here’s why it’s earned a permanent spot in my recipe rotation:
- Set-it-and-forget-it magic: Brown the beef, dump everything in the crockpot, and let it work its low-and-slow wonder while you tackle your day (or take a well-deserved nap).
- Bold, smoky flavor that sticks to your ribs: The combo of ground beef, smoked sausage, and spices creates a rich, hearty base that’ll have everyone asking for seconds.
- One pot = no mess: From browning to serving, you’re only dirtying one skillet and your trusty crockpot—my kind of cleanup!
- Kid-approved (and picky-eater tested): The sweetness of corn and beans balances the smokiness perfectly, making it a hit with even my toughest critics (aka my nephew who thinks ketchup is too spicy).
Trust me, this stew’s the culinary equivalent of a cozy flannel shirt—comforting, reliable, and downright irresistible.
Ingredients for Crockpot Texas Cowboy Stew
Here’s everything you’ll need to round up for this hearty stew—and yes, those little prep details matter more than you’d think! I’ve learned the hard way that precise cuts and measurements make all the difference between good and “holy cow, this is amazing!”
- 1 lb ground beef (85% lean) – That 15% fat adds flavor without making things greasy (but do drain it well after browning!)
- 1 lb smoked sausage, sliced into ½-inch rounds – I use Hill Country Fare or Eckrich for that authentic Texas smokiness
- 1 medium onion, diced (about 1 cup) – Yellow onions work best here for their balance of sweet and sharp
- 3 cloves garlic, minced – Fresh is non-negotiable in my kitchen; that jarred stuff just won’t cut it
- 1 bell pepper, diced (any color, but I love red for sweetness) – Aim for ¾-inch pieces so they hold up during cooking
- 2 cans (14.5 oz each) diced tomatoes, undrained – The juice adds great liquid to the stew
- 1 can (15 oz) kidney beans, drained and rinsed – Gets rid of that canning liquid nobody wants
- 1 can (15 oz) pinto beans, same treatment as the kidneys
- 1 can (15 oz) whole kernel corn, drained – Or use 1¾ cups frozen corn if you prefer
- 1 can (6 oz) tomato paste – That little flavor bomb thickens things up beautifully
- 2 cups beef broth – Low-sodium lets you control the salt level
- 1 tbsp chili powder – My secret? Use half regular and half ancho chili powder
- 1 tsp ground cumin – Toasted whole cumin seeds ground fresh if you’re feeling fancy
- Salt and black pepper to taste – Always, always taste before serving!
Ingredient Substitutions
No smoked sausage? Try turkey kielbasa for a lighter version (just add ½ tsp smoked paprika to keep that campfire flavor). Black beans can stand in for kidney beans if that’s what’s in your pantry—they’ll make the stew slightly earthier. Fresh corn cut from 2 ears replaces canned corn beautifully in summer. And if you’re out of tomato paste, whisk 3 tbsp tomato sauce with ½ tsp sugar as a quick fix. The stew forgives most swaps, but whatever you do—don’t skip browning that beef! Those crispy bits are flavor gold.
How to Make Crockpot Texas Cowboy Stew
Alright, partner – time to turn those ingredients into a pot of magic! This is easier than teaching a toddler to say “yeehaw,” but I’ll walk you through every step so your stew turns out perfect.
- Brown that beef like a champ: Crank your skillet to medium-high and crumble in the ground beef. Don’t stir it right away – let it get some good color (those brown bits = flavor gold). Once it’s not pink anymore (about 5-7 minutes), drain off the fat through a colander. I line my sink with foil for easy cleanup – you’re welcome!
- Dump party in the crockpot: Toss the drained beef into your slow cooker. Add everything else – sausage, onions, garlic, bell pepper, tomatoes (with juice!), beans, corn, tomato paste, broth, and spices. Give it a good stir – I use a wooden spoon to scrape up any tomato paste clinging to the sides.
- Let time work its magic: Cover and cook on LOW for 6-8 hours (my sweet spot is 7) or HIGH for 3-4 hours. The longer it goes, the more those flavors marry. About halfway through, I give it a gentle stir and sneak a taste to adjust seasonings.
- Serve with flair: Ladle into bowls while steam rises dramatically. Watch as your family’s eyes light up when they catch that first whiff of smoky, beefy goodness. Leftovers? Even better tomorrow!
Pro Tips for Perfect Stew
Here’s what I’ve learned after making this stew more times than I can count: Drain the beef well – nobody wants greasy stew. Stir once halfway to prevent sticking (but don’t overdo it – you’re not making mashed potatoes). If it’s too thin, leave the lid off for the last 30 minutes. Want more kick? Add a diced jalapeño with the bell pepper or extra chili powder at the end. And here’s my secret weapon – a splash of Worcestershire sauce before serving wakes up all the flavors!
Serving Suggestions for Crockpot Texas Cowboy Stew
Oh, how you serve this stew makes all the difference! My absolute favorite way is in a big, cozy bowl with a chunk of warm, buttery cornbread on the side for dunking – it soaks up that rich broth perfectly. A dollop of cool sour cream or a sprinkle of sharp cheddar cheese on top cuts through the smokiness beautifully. For a real Texas-style meal, I sometimes serve it over a scoop of fluffy white rice or with some tortilla chips for crunch. Don’t forget the fresh chopped cilantro or green onions for a pop of color and freshness right at the end!
Storing and Reheating Crockpot Texas Cowboy Stew
Here’s the beautiful thing about this stew—it practically gets better after sitting a day or two! Let it cool completely (I leave it on the counter about 30 minutes before refrigerating), then store it in airtight containers. It’ll keep like a dream in the fridge for 3-4 days, or you can freeze portions for up to 3 months (just thaw overnight in the fridge when you’re ready).
To reheat, my favorite method is the stovetop—just warm it gently over medium-low with a splash of broth to loosen it up. Microwaving works in a pinch (stir every minute!), but be careful—those beans hold heat like little lava pockets! Pro tip: If frozen, I’ll sometimes add fresh corn or a pinch more spices when reheating to brighten the flavors back up.
Crockpot Texas Cowboy Stew Nutritional Information
Now, let’s talk numbers—because even cowboy stew needs a little nutritional context! Remember, these values are estimates and can vary depending on your specific ingredients and portion sizes. But here’s the breakdown for about a 1-cup serving of this hearty stew:
- Calories: 320 – Perfectly satisfying without being too heavy
- Fat: 18g (6g saturated, 10g unsaturated) – That good balance of flavor and heartiness
- Protein: 20g – Thanks to that beef and sausage combo, it’ll keep you full for hours
- Carbohydrates: 22g – With 5g of fiber from all those beans and veggies
- Sugar: 6g – Just enough sweetness from the corn and tomatoes
- Sodium: 890mg – Using low-sodium broth helps keep this in check
- Cholesterol: 55mg – Not too shabby for such a flavorful dish!
So, while this stew might not win any “light and airy” awards, it’s packed with protein, fiber, and all those good-for-you nutrients from the veggies and beans. Plus, it’s way healthier than grabbing fast food on a busy night—and a whole lot tastier too!
FAQs About Crockpot Texas Cowboy Stew
Over the years, I’ve gotten so many questions about this stew that I could write a book! Here are the ones folks ask most often—with all my tried-and-true answers:
Can I use fresh tomatoes instead of canned?
Absolutely! Swap in about 3 cups of diced fresh tomatoes (remove the seeds if they’re extra juicy). You might need to add ½ cup extra beef broth since canned tomatoes have more liquid. But honestly? I keep canned tomatoes on hand for this recipe—they have that concentrated flavor that really shines in slow-cooked dishes.
How can I make this stew spicier?
Oh, I love this question! For heat that sneaks up on you, add 1-2 diced jalapeños with the bell pepper (keep the seeds for more kick). You can also stir in ½ tsp cayenne pepper with the spices, or my personal trick—a few dashes of Texas Pete hot sauce at the end. Just taste as you go—you can always add more heat, but you can’t take it out!
Can I make this in my Instant Pot instead?
You bet! Brown the beef using the sauté function, then add everything else. Cook on high pressure for 15 minutes with a natural release. It’ll be ready in under an hour, but I’ll warn you—the flavors won’t develop quite as deeply as they do with slow cooking. Still delicious though!
Why do you drain the beans but not the tomatoes?
Great catch! The bean liquid can make the stew taste metallic and look cloudy, while tomato juice adds nice acidity and body. But here’s a secret—I sometimes save a tablespoon of bean liquid to mix with the tomato paste first. It helps dissolve the paste so it blends in smoothly!
My stew turned out too thin—what now?
No worries! Either remove the lid and cook on high for 30 more minutes, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in. Let it bubble for 10 minutes to thicken. Or—my lazy fix—crush some of the beans against the pot’s side with your spoon. Instant thickness with no extra ingredients!
Crockpot Texas Cowboy Stew
- Total Time: 6 hours 15 mins
- Yield: 8 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful stew made easy in your crockpot.
Ingredients
- 1 lb ground beef
- 1 lb smoked sausage, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) corn, drained
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- Transfer beef to crockpot.
- Add sausage, onion, garlic, bell pepper, diced tomatoes, beans, corn, tomato paste, beef broth, and spices.
- Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot.
Notes
- Use lean ground beef for less grease.
- Adjust spices to taste.
- Leftovers freeze well.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Texan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
