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overhead view of two bowls of cowboy stew, one on a tan placemat, one gold spoon and white slow cooker in the background
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Slow Cooker Cowboy Stew

Slow Cooker Cowboy Stew is a hearty, budget-friendly comfort food all in one pot! It brings the robustness of traditional chili or beef stew, with a Tex-Mex twist, featuring beans, sliced sausage links, and corn. Serve a piping-hot bowl with a slice of cornbread or a biscuit for a delicious, ultra-filling meal!
Course Main Course, Soup
Cuisine American, Southwest
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 426kcal
Author Jennifer Draper

Equipment

  • Slow Cooker
  • Skillet

Ingredients

  • 1 pound ground beef
  • 12 –14 oz smoked sausage sliced into ½-inch rounds
  • 1 15 oz can pinto beans drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can corn drained
  • 1 15 oz can sliced potatoes drained (or 2 medium fresh potatoes, peeled and diced)
  • 1 14.5 oz can fire-roasted diced tomatoes undrained
  • 1 10 oz can diced tomatoes with green chilies (like Rotel) undrained
  • 3 cups beef broth
  • 2 –3 tablespoons homemade chili seasoning

Instructions

  • In a skillet over medium heat, brown ground beef until it is no longer pink, and drain excess grease if needed
  • Add ground beef, smoked sausage, beans, corn, potatoes, fire-roasted tomatoes, tomatoes with green chilies, beef broth, and chili seasoning to 6-quart slow cooker, and stir well
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes (if using fresh) are tender and flavors are blended
  • Stir, taste, and adjust seasoning if needed before serving

Notes

  • Store leftover stew in an airtight container in the fridge for up to 4 days.
  • Freeze portions in sealed bags or containers for up to 3 months (potatoes may soften when defrosted).
  • Reheat on the stovetop over low to medium heat or in the microwave, and add a splash of broth if it’s too thick.
  • Brown the ground beef first for the best flavor and texture, and drain excess grease as needed.
  • For more of a soup consistency, add extra broth to the slow cooker.
  • Thicken the broth by mashing some of the beans or potatoes or slightly reducing the liquid.
  • Top with shredded cheese, sour cream, jalapeños, green onions, or tortilla chips.
  • Prep the stew ingredients and refrigerate for up to 24 hours ahead to deepen the flavors. If adding the cooked ground beef in advance, be sure it has completely cooled first.

Nutrition

Calories: 426kcal | Carbohydrates: 7g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 1215mg | Potassium: 537mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 3mg