How to Make Texas Cowboy Stew
Cook the sausage: Add the smoked sausage to a large pot or dutch oven over medium-high heat. Cook for 5-6 minutes, until the edges are crisp and the fat begins to render. Use a slotted spoon to transfer to a plate and set aside.
Brown the beef: In the same pot, add the ground beef, chopped onion, and garlic. Cook for 5-6 minutes, breaking up the meat, until no pink remains and the onions are tender. Drain any excess fat.
brown the beef in the pot.
Combine the ingredients: Return the cooked sausage to the pot. Add the potatoes, broth, corn, peas and carrots, beans, stewed tomatoes, Rotel, and all the seasonings. Stir everything together until well
combined.
combine all ingredients in the pot.
Simmer to perfection: Bring the stew to a boil, then reduce heat to low. Cover the pot with the lid slightly cracked and let simmer for about 1 hour, until the potatoes are fork-tender and all the flavors have melded together
Recipe Tips
Leave the lid slightly ajar while simmering to maintain the perfect stew consistency.
Include the liquid from canned beans to naturally thicken this stew.
Chop potatoes into uniform pieces so they cook evenly with the meat and vegetables.
Give the stew an occasional stir to prevent sticking or burning on the bottom of the pot.
If your dish ends up too thick, loosen it with a splash of beef or vegetable broth before serving.
Adjust the spices to your liking; smoked paprika, chili powder, and cumin give this Texas cowboy stew its bold flavor.
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