Crockpot Cowboy Stew

Cowboy stew in a crockpot with a ladle to dish up the soup.

Enjoy this belly-warming stew! It's sure to become a family favorite. It's for cool nights, game days, or any time you crave a robust and satisfying meal!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Total Time 6 15

Servings servings

Calories 455kcal

Author Deb Clark

Equipment

Crockpot

Ingredients

1 lb ground beef
1 medium onion diced
3 cloves garlic minced
4 medium potatoes peeled and diced
15 ounce can of corn undrained
15 ounce can pinto beans undrained
10.5 ounce can diced tomatoes with green chilies like Rotel
15 ounces tomato sauce
4 cups beef broth
1 cup sliced smoked sausage or kielbasa
1 ½ teaspoon smoked paprika
1 ½ teaspoon ground cumin
½ teaspoon chili powder adjust to taste - when I make this I will use 1 ½ teaspoons chili powder. But I love the heat.
1 teaspoon salt
½ teaspoon black pepper
Optional garnishes - 1 cup shredded cheddar cheese thinly sliced green onions

Instructions

In a skillet over medium heat, cook the ground beef or sausage until browned and crumbled. Add the diced onion and garlic, cooking until fragrant. Drain any excess
Add the diced potatoes to the crockpot. Top with the browned meat mixture, frozen corn, beans, and sliced sausage. Pour the diced tomatoes, tomato sauce, and beef broth over the top.
Sprinkle the smoked paprika, cumin, chili powder, salt, and pepper over the mixture. Stir gently.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and the flavors have melded beautifully.
Before serving, taste the stew and adjust seasonings as needed. If you prefer a thicker stew, mash some of the potatoes gently or let the stew cook uncovered for the last 30 minutes.
Ladle the soup into bowls and top with shredded cheddar cheese and sliced green onions if desired. Serve with crusty bread or cornbread on the side for the ultimate comfort meal.

Nutrition