If you’re craving something hearty, flavorful, and downright comforting, you’re going to love this Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe. It’s one of those dishes that fills your kitchen with warmth and smells like home — perfect for cozy nights or feeding a hungry crowd. I absolutely love how the smoky kielbasa and rich ground beef blend with tender potatoes and fresh veggies in this one-pot wonder. Trust me, once you try it, you’ll be coming back to this recipe again and again.
Why You’ll Love This Recipe
- One-Pot Convenience: Everything cooks in a single pot, which means easy cleanup and maximum flavor melding.
- Balanced Flavor Profile: Smoky kielbasa, savory ground beef, and fresh veggies create a perfect harmony of taste.
- Nutritious and Filling: Loaded with protein, fiber, and wholesome ingredients that’ll keep you full and satisfied.
- Family Favorite: My family goes crazy for this stew—and I know yours will too!
Ingredients You’ll Need
These ingredients come together to build layers of rich, hearty flavor. I like using fresh veggies for texture, and the butter potatoes hold their shape beautifully—just the right bite in every spoonful.
- Extra-virgin olive oil: Use quality oil here for searing and sautéing; it adds a subtle fruity note.
- Kielbasa: I prefer thick-cut kielbasa as it crisps up nicely and gives a wonderful smoky taste.
- Lean ground beef: Select 90/10 for less fat but great flavor and texture.
- Yellow onion: Diced finely to melt into the stew, creating a savory base.
- Carrots: Adds sweet earthiness and color—dice small for quick cooking.
- Red bell pepper: Brings a subtle sweetness and fresh crunch.
- Garlic cloves: Fresh and minced; don’t skimp on garlic—it elevates the dish.
- Chili powder: For that signature southwestern warmth and depth.
- Cumin: Adds smoky undertones that pair perfectly with the chili powder.
- Kosher salt: Enhances all the flavors throughout the stew.
- Low-sodium beef broth: Keeps the stew rich without overpowering saltiness.
- Crushed tomatoes: Provides a tender acidity and thickens the broth.
- Butter potatoes: Their waxy texture means they soften just enough without turning mushy.
- Kidney or pinto beans: Adds fiber and that classic cowboy stew heartiness.
- Frozen mixed peas and corn: A quick pop of sweetness and color at the end.
- Fresh cilantro: For garnish, it brightens and freshens every bite.
Variations
The beauty of this Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe is how easy it is to customize. I often tweak it depending on what veggies I have on hand or to suit dietary preferences—feel free to make it your own!
- Swap the meat: I’ve made this with ground turkey or chicken sausage for a lighter option, and it works surprisingly well.
- Make it spicy: Adding a diced jalapeño or a pinch of cayenne turns up the heat; my husband loves this fiery twist.
- Vegetarian version: Skip the meat and use extra beans with smoked paprika to keep that smoky flavor.
- Seasonal veggies: In the fall, I like swapping peas and corn for chopped green beans or zucchini to keep it fresh.
How to Make Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe
Step 1: Brown the Kielbasa to Crisp Perfection
Start by heating 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the kielbasa slices and let them cook undisturbed for about 2 minutes per side until they develop that irresistible crispy edge and a deep golden color. Resist the urge to stir too soon—this helps lock in flavor and texture. Once done, transfer them to a plate and set aside; this step lays the flavor foundation for your stew.
Step 2: Sear the Ground Beef Without Moving Too Much
In the same pot, add the remaining tablespoon of olive oil. Add the ground beef in one large chunk and sear it without disturbing for 3 minutes. Flip and sear the other side another 2-3 minutes. This technique helps build a nice crust and keeps the beef flavorful. Then, break the meat into four pieces, cook for another minute, and break into smaller crumbles. Don’t worry if it’s not fully cooked at this point—we’ll simmer it later. Transfer the beef to a plate with the kielbasa.
Step 3: Sauté Your Aromatics and Spices
If your pot looks a bit dry now, add a drizzle more olive oil. Toss in the diced onions, carrots, and red bell pepper, stirring occasionally until softened—about 5 minutes. Next, add the minced garlic, chili powder, cumin, and kosher salt; cook for one minute until everything smells fragrant and inviting. This combination creates that signature cowboy stew base.
Step 4: Build the Stew and Let it Simmer
Pour in 1 cup of beef broth and use your spoon to scrape up those tasty browned bits from the bottom of the pot—that’s where much of the flavor resides. Add the remaining broth along with the crushed tomatoes, then stir in the seared beef, kielbasa (with any juices), diced potatoes, and beans. Bring everything to a gentle simmer, then reduce heat to low and let it simmer out for 12 to 15 minutes until the potatoes are perfectly tender. This patience pays off—the flavors meld beautifully here.
Step 5: Add the Last-Minute Veggies and Serve
Finally, stir in the frozen peas and corn, cooking until they turn vibrant and tender—just 1 to 2 minutes. Serve the stew hot, generously garnished with fresh cilantro. The freshness of cilantro brightens the rich stew and makes every bite sparkle.
Pro Tips for Making Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe
- Don’t Rush the Browning: I discovered this trick when I left the meat undisturbed while searing—it gives the stew a richer flavor and more appealing texture.
- Use Butter Potatoes: Their waxy flesh holds up better than Russets, avoiding mushy stew and keeping that hearty bite.
- Scrape Up Those Browns: When adding broth, scraping the bottom ensures you incorporate all the caramelized bits for depth and complexity.
- Add Frozen Veggies Last: Adding peas and corn at the end keeps them bright and with a bit of snap, instead of mushy.
How to Serve Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe
Garnishes
I always finish this stew with a generous sprinkle of chopped fresh cilantro because it brightens each spoonful and adds a fresh pop of color. Sometimes I add a dollop of sour cream or shredded cheddar if we’re feeling indulgent—those toppings melt beautifully into the hot stew.
Side Dishes
This stew is a meal on its own, but I enjoy serving it alongside warm crusty bread or homemade cornbread to soak up the rich broth. For a lighter touch, a simple green salad dressed with lemon vinaigrette complements all the hearty flavors perfectly.
Creative Ways to Present
On special occasions, I like to serve this cowboy stew in individual bread bowls for a rustic, fun presentation. Lining some fresh herbs around the serving dish or adding a sprinkle of smoked paprika on top really impresses guests and makes it feel like a cozy feast.
Make Ahead and Storage
Storing Leftovers
I store leftover cowboy stew in airtight containers in the refrigerator, where it will keep nicely for 3 to 4 days. The flavors actually deepen overnight, making leftovers a treat for lunch or dinner the next day.
Freezing
This recipe freezes beautifully—just cool the stew completely, then portion it out in freezer-safe containers or bags. It stays good for up to 3 months. I love having this on hand for busy weeknights or unexpected guests.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or water if the stew thickens too much in the fridge. This maintains the fresh-from-the-pot taste and texture each time.
FAQs
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Can I make this cowboy stew in a slow cooker?
Definitely! Brown the kielbasa and ground beef on the stovetop first, then add all ingredients except the frozen peas and corn to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding peas and corn in the last 15 minutes of cooking to keep their texture.
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What potatoes work best in this stew?
Butter or Yukon Gold potatoes are my top pick because they hold their shape nicely but still soften well. Avoid starchy potatoes like Russets here—they tend to disintegrate during cooking and make the stew too thick.
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Can I use fresh beans instead of canned?
Yes, you can. Just make sure to cook them fully before adding to the stew. Dried beans require soaking and longer cooking times, so for convenience, canned beans are often easiest.
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Is this recipe gluten-free?
It absolutely can be! Just double-check your beef broth and kielbasa labels to ensure they don’t contain any gluten-containing ingredients or fillers.
Final Thoughts
This Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe has become one of my go-to comfort meals, especially on chilly evenings. It’s easy to prepare, satisfying to eat, and so versatile for any pantry staples you have lying around. I really hope you give this recipe a try—it’s like a warm hug in a bowl and has been a hit with everyone I’ve served it to. Cooking this stew always reminds me why simple, hearty food is the best kind of food.
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Cowboy Stew with Kielbasa, Ground Beef, Potatoes, and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
Cowboy Stew is a hearty one-pot meal packed with flavorful kielbasa, lean ground beef, colorful vegetables, and tender potatoes simmered in a savory tomato and beef broth base. This satisfying stew is perfect for a comforting dinner that combines protein, fiber, and bold spices like chili powder and cumin.
Ingredients
Meat
- 2 tablespoons extra-virgin olive oil (divided, plus additional as needed)
- 13 ounces kielbasa, cut into ¼-inch-thick coins
- 1 pound lean ground beef (90/10)
Vegetables & Aromatics
- ½ medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced into ¼-inch pieces (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 cups diced butter potatoes (about 7 small potatoes)
- 1 (13-ounce) bag frozen mixed peas and corn
Spices & Seasonings
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
Liquids & Canned Goods
- 4 cups low-sodium beef broth (divided)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney or pinto beans
Garnish
- Chopped fresh cilantro
Instructions
- Brown the Kielbasa: Heat 1 tablespoon of the olive oil in a large stock pot or Dutch oven over medium heat. Add the sliced kielbasa and cook without stirring until browned and crisp on each side, about 2 minutes per side. Transfer the cooked kielbasa to a plate and set aside.
- Sear the Ground Beef: In the same pot, heat the remaining 1 tablespoon of oil over medium heat. Add the ground beef in one solid piece and sear undisturbed until browned on one side, roughly 3 minutes. Flip and brown the other side for 2 to 3 minutes. Break the meat into 4 pieces, continue cooking for another minute, then crumble into small pieces. Remove the beef and transfer to a plate; it does not need to be fully cooked at this point.
- Sauté the Vegetables: If the pot looks dry, add a drizzle of olive oil. Add the diced onions, carrots, and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and kosher salt and cook for an additional 1 minute until fragrant.
- Deglaze and Combine Ingredients: Pour about 1 cup of the beef broth into the pot, scraping the bottom to loosen browned bits for extra flavor. Add the remaining broth, crushed tomatoes, seared ground beef along with any juices, browned kielbasa, diced potatoes, and canned beans.
- Simmer the Stew: Bring the mixture to a simmer, then reduce heat to low to maintain a gentle simmer. Cook uncovered for 12 to 15 minutes until the potatoes are tender and the flavors meld.
- Add Frozen Vegetables and Finish: Stir in the frozen peas and corn and cook just until they turn bright green, about 1 to 2 minutes more. Remove from heat.
- Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro. Serve hot for a cozy, hearty meal.
Notes
- This cowboy stew is a super satisfying one-pot meal with a balance of protein from the beef and kielbasa, fiber from beans and vegetables, and hearty potatoes to make it filling.
- Adjust the chili powder to your preferred spice level if you like it milder or hotter.
- Use a large heavy-bottomed pot or Dutch oven for even cooking and easy sautéing.
- For a thicker stew, simmer a little longer to reduce extra liquid or mash some of the potatoes into the broth.
- Leftovers store well refrigerated for up to 4 days and also freeze nicely.
Nutrition
- Serving Size: 1 bowl (of 8)
- Calories: 445 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 67 mg
