Ranch Stew Aka Cowboy Stew
Savor the hearty, rustic flavors of Ranch Stew, also known as Cowboy Stew—a one-pot comfort food classic that's perfect for feeding a hungry crowd. Packed with tender ground beef, smoky sausage slices, soft russet potatoes, and sweet carrots, this robust stew is steeped in a rich tomato-beef broth infused with bold spices like smoked paprika, chili powder, and cumin. Protein-packed pinto and kidney beans give the dish a satisfying, stick-to-your-ribs quality, while the slow simmer melds every ingredient into a symphony of flavor. Ready in just over an hour, this easy-to-make stew is ideal for weeknight dinners or cozy weekends, especially when paired with crusty bread or fluffy cornbread. If you're looking for a hearty, flavorful dish that embodies the spirit of ranch-style cooking, this Cowboy Stew is sure to hit the spot!
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Recipe Information
Ingredients
- 1 pound ground beef
- 12 ounces smoked sausage
- 1 medium yellow onion
- 3 large garlic cloves
- 3 medium russet potatoes
- 3 medium carrots
- 28 ounces canned diced tomatoes
- 15 ounces canned pinto beans
- 15 ounces canned kidney beans
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 large bay leaf
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil.
Dice the onion and mince the garlic cloves. Sauté the onion in the heated oil until softened, about 3-4 minutes, then stir in the garlic and cook for an additional 1 minute.
Add the ground beef to the pot and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess grease if necessary.
Slice the smoked sausage into rounds and add them to the pot. Cook for 2-3 minutes to slightly brown the sausage.
While the meat is cooking, peel and dice the potatoes and carrots into bite-sized pieces. Add them to the pot and stir to combine.
Pour in the canned diced tomatoes (with their juices), beef broth, and tomato paste. Stir well to mix everything together.
Rinse and drain the canned pinto beans and kidney beans. Add them to the pot along with the smoked paprika, ground cumin, chili powder, dried oregano, salt, black pepper, and the bay leaf. Stir to distribute the spices evenly.
Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, stirring occasionally, until the potatoes and carrots are tender.
Taste the stew and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaf before serving.
Ladle the stew into bowls and serve hot with crusty bread or cornbread on the side for a complete ranch-style meal.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
