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cooked ground beef crumbles and smoked sausage half-moons with pinto beans, potato cubes, corn and tomatoes in thick reddish-brown stew broth in an ordinary bowl, with no cheese or garnish
Melissa Hart

Crockpot Cowboy Stew

Cowboy stew mixes ground beef, smoked sausage, beans and potatoes in one substantial pot, with a single can of baked beans bringing sweetness without turning the whole batch into barbecue beans. Brown and drain the beef before it joins the sausage so you can control the fat, then let the potato edges soften into the tomato broth during the low cook and mash only a few pieces at the end if you want a thicker finish.
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Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 lb 90% lean ground beef
  • 8 oz fully cooked smoked beef sausage sliced into half-moons
  • 1 lb Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 medium yellow onion diced
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz vegetarian baked beans with sauce
  • 1 can 14.5 oz diced tomatoes with juices
  • 1 cup frozen corn
  • 2 cups low-sodium beef broth
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp apple cider vinegar

Method
 

  1. Brown ground beef and onion in a large skillet over medium-high heat for 8 minutes, breaking the meat into small crumbles and cooking it to 160°F. Drain excess fat.
  2. Transfer beef and onion to a 6-quart slow cooker. Add smoked sausage, potatoes, pinto beans, baked beans with sauce, tomatoes, corn, broth, paprika, garlic powder, salt and pepper.
  3. Stir thoroughly, cover and cook on low for 6 hours until the potato centers are tender and the stew is hot throughout.
  4. Mash a few potato pieces against the side of the crock and stir them into the broth if you want a thicker finish.
  5. Stir in cider vinegar and rest uncovered for 10 minutes. Divide among 6 bowls with both meats and beans in each portion.