It had rained hard the night before, and the air still carried that earthy scent only a good storm leaves behind. My neighbor, Bill—a retired park ranger with stories that could fill novels—stopped by, boots muddy, hat damp, and cheeks pink from the breeze. He’d brought over a sack of his homegrown potatoes and asked if I had something hearty on the stove. It was one of those raw, gray days that call for a meal that sticks to your ribs.
I told him to sit tight.
This stew had become something of a ritual in our home, especially on days when someone needed warming up from the inside out. I had all the ingredients ready—ground beef thawing, sausages in the fridge, and plenty of canned tomatoes and beans in the pantry. Everything would simmer together in one big pot, no fuss, just good food.
The aroma alone made Bill wander back to the kitchen three times to peek in the pot, and by the time we ladled it into bowls, the windows were fogged, and the house was filled with that deep, savory scent of something wholesome and comforting.
He said it reminded him of meals from his time on the trail. Simple, honest, and unforgettable.
Short Description
A hearty, one-pot meal packed with seasoned ground beef, smoky kielbasa, tender potatoes, beans, and vegetables simmered in a savory tomato base—perfect for a cozy night or feeding a crowd.
Key Ingredients
- 2 pounds ground beef
- 2 packages kielbasa sausage, sliced
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 cans (14.5 oz) diced tomatoes, drained
- 4 baking potatoes, diced
- 2 cans (15 oz) pinto beans (with liquid)
- 1 can (15.2 oz) corn, drained
- 2 cans (14.5 oz) diced tomatoes with chilies
- 10 oz frozen mixed vegetables
- 4 cups water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper, to taste
Tools Needed
- Large heavy-bottomed pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
- Measuring spoons
Cooking Instructions
Step 1: Sauté the Onion and Garlic
Heat a large pot over medium heat. Add a touch of oil if needed, then sauté the chopped onion and garlic until fragrant and soft, about 3–4 minutes.
Step 2: Cook the Meat
Add ground beef to the pot. Brown it thoroughly, breaking it apart with a spoon. Once it’s no longer pink, stir in the sliced kielbasa. Cook another 5 minutes until everything is well browned.
Step 3: Add Tomatoes, Beans, Corn, and Veggies
Pour in the drained diced tomatoes, both cans of diced tomatoes with chilies, pinto beans (including liquid), and drained corn. Stir in the frozen mixed vegetables.
Step 4: Add Potatoes and Water
Toss in the diced potatoes and pour in 4 cups of water. Stir to combine.
Step 5: Season and Simmer
Sprinkle in cumin, chili powder, salt, and pepper. Stir well. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. The stew should be thick, the potatoes fork-tender, and the flavors melded beautifully.
Why You’ll Love This Recipe
– One pot = less cleanup
– Feeds a crowd, easily doubles
– Freezer-friendly
– Rich in fiber and protein
– Warm, smoky flavor with a kick
– Budget-friendly ingredients
– Comforting and filling
Mistakes to Avoid & Solutions
1. Under-seasoning the stew
Solution: Don’t hold back on the cumin and chili powder. Taste before serving and adjust salt as needed.
2. Adding potatoes too late
Solution: Dice them before you begin. They need a full hour to soften in the stew.
3. Not browning the meats properly
Solution: Take the time to get a good sear on both the beef and sausage. It adds depth.
4. Letting it boil uncovered
Solution: Simmer covered to avoid losing too much liquid. You want it thick, not dry.
5. Overcrowding the pot
Solution: Use a large pot—6 to 8 quarts. If needed, split the stew between two pots.
Serving and Pairing Suggestions
Serve piping hot in bowls with crusty bread or cornbread on the side
Add a dollop of sour cream or sprinkle of shredded cheese for richness
For gatherings, serve buffet-style with toppings like jalapeños, green onions, or hot sauce
Pair with a simple salad to balance the hearty flavors
Serve with iced tea, a dark beer, or a glass of red wine for a cozy dinner
Storage and Reheating Tips
Refrigerate: Cool completely, store in airtight containers. Keeps well for 4–5 days.
Freeze: Portion into freezer-safe containers. Freeze for up to 3 months.
Reheat: Warm on the stovetop over medium heat or microwave individual portions. Add a splash of water or broth if it’s too thick.
FAQs
1. Can I make this stew in a slow cooker?
Yes. Brown the meat first, then transfer everything into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
2. Can I substitute the ground beef?
Absolutely. Ground turkey or ground pork works well. You can even skip it and double the sausage for a meatier flavor.
3. What can I use instead of kielbasa?
Smoked sausage, chorizo, or even diced cooked bacon will give great flavor.
4. Is this dish spicy?
It has a mild kick from the tomatoes with chilies. For a spicier stew, add diced jalapeños or hot sauce. For less heat, use regular diced tomatoes only.
5. Can I make this ahead of time?
Yes, and the flavors only improve after a day in the fridge. Just reheat gently when ready to serve.
Tips & Tricks
Dice your potatoes small and even so they cook evenly
Use fire-roasted tomatoes for a smokier base
Stir the stew gently every 15–20 minutes to prevent sticking
A splash of vinegar or a squeeze of lime at the end brightens the flavors
Add a handful of chopped cilantro or parsley before serving for a fresh finish
Recipe Variations
1. Southwest Veggie Stew
Skip the meat. Add extra beans (like black beans or kidney beans), roasted bell peppers, and a pinch of smoked paprika for a vegetarian twist. Simmer the same way.
2. Tex-Mex Cowboy Stew
Add 1 tsp taco seasoning, swap one can of tomatoes for enchilada sauce, and top each bowl with tortilla strips, cheese, and sour cream.
3. Smoky Ranch Stew
Stir in 2 tablespoons of dry ranch seasoning and use smoked kielbasa or andouille sausage for a tangy, smoky flavor.
4. Sweet Corn & Bacon Stew
Replace kielbasa with cooked, chopped bacon. Stir in 1 cup creamed corn along with whole corn. Garnish with green onions and cheddar cheese.
Final Thoughts
Bill left with a second helping packed up and a promise to bring more potatoes. I’ve cooked this stew for friends who needed cheering up, and once during a power outage—just over a gas flame and candles lighting the room.
It never disappoints. It’s not fussy or flashy. Just dependable, hearty, and full of soul. Some recipes, like this one, make their way into your kitchen again and again—not because they’re trendy, but because they feed more than just hunger. They feed comfort, conversation, and connection.
And sometimes, that’s exactly what’s needed.
One-Pot Cowboy Stew
Print ThisIngredients
- 2 pounds ground beef
- 2 packages kielbasa sausage, sliced
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 cans (14.5 oz) diced tomatoes, drained
- 4 baking potatoes, diced
- 2 cans (15 oz) pinto beans (with liquid)
- 1 can (15.2 oz) corn, drained
- 2 cans (14.5 oz) diced tomatoes with chilies
- 10 oz frozen mixed vegetables
- 4 cups water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and pepper, to taste
Instructions
Step 1: Sauté Onion and Garlic
Heat a large pot over medium. Add oil if needed, then cook onion and garlic for 3–4 minutes until soft and fragrant.
Step 2: Brown the Meat
Add ground beef and cook until browned. Stir in kielbasa and cook 5 more minutes.
Step 3: Add Tomatoes, Beans, Corn, and Veggies
Mix in all tomatoes, pinto beans (with liquid), corn, and frozen vegetables.
Step 4: Add Potatoes and Water
Add diced potatoes and 4 cups of water. Stir well.
Step 5: Season and Simmer
Add cumin, chili powder, salt, and pepper. Bring to a boil, then cover and simmer on low for 1 hour, stirring occasionally.
