Cowboy Stew (Crockpot)
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This hearty Cowboy Stew is packed with three kinds of meat (yes, THREE!), a medley of vibrant vegetables, and bold southwestern spices. It’s everything you love about chili, stew, and comfort food all in one bowl… rich, savory, and stick-to-your-ribs satisfying.
Table of Contents
Cowboy Stew
We’re talkin’ bacon, beef, and kielbasa layered into the slow cooker with fire-roasted tomatoes, beans, potatoes, and all the veggies your heart can handle — this stew’s got range.
Now listen, it’s not one of those toss-it-all-in-and-walk-away situations.
You’ve gotta brown the meat, sauté the veggies, and build those flavors before it even hits the crockpot… but trust me, it’s worth every dang minute.
Once it all simmers low and slow, you’re left with a thick, smoky, savory bowl of comfort food that tastes like it came from a chuckwagon cookout.
Grab a spoon (and maybe a second bowl), ‘cause this cowboy crockpot stew doesn’t play around.
INGREDIENT NOTES
- Beef Kielbasa: A garlicky smoked sausage that adds so much meaty flavor.
- Thick-Cut Bacon: Thinner slices may melt into the mix, so avoid them if you can. It’s easier to chop bacon when it’s really cold!
- Ground Beef: 88% lean gives you plenty of flavor without too much grease. If you’re using a fattier blend, drain off any excess grease before adding the flour.
- Onion & Bell Pepper: A classic flavor-making duo for soups and stews. Onions are naturally sweet, and green bell peppers have a bitter earthiness.
- Flour: Sprinkle this over the ground beef and veggies to help thicken the base, creating a slightly creamy broth with plenty of body.
- Potatoes: Russets break down just enough to thicken the stew without getting mushy. Peel them first, then dice them evenly for consistent cooking.
- Fire-Roasted Diced Tomatoes: My secret weapon for smoky depth and simmered-all-day flavor! Regular diced tomatoes will work, but fire-roasted really take things up a notch.
- Canned Beans: Kidney and pinto beans make this cowboy crockpot stew even more filling. Drain the cans really well and rinse to reduce the sodium.
- Frozen Mixed Veggies: These add color and variety. No need to thaw them first!
- Beef Stock: In a pinch, use vegetable stock with a little bit of Worcestershire sauce.
VARIATIONS
Protein Swap: Exchange the beef kielbasa for smoked sausage or andouille for a spicy kick.
Sweet & Savory: Use sweet potatoes instead of Russets for a slightly sweeter stew.
Extra Smoky: Add a teaspoon of smoked paprika for more depth.
Bring the Heat: Stir in a splash of hot sauce or diced jalapeños for heat lovers.
COWBOY STEW RECIPE FAQ
I’ve already included flour, which will cause everything to thicken as it simmers. But if it’s still too thin for your liking, a cornstarch slurry will fix things right up!
Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir that into the slow cooker until fully combined. Let it simmer for a few more minutes, then check again.
This recipe is good for any occasion where you’ve got a lot of hungry bellies to fill!
I like to keep crockpot cowboy stew in the slow cooker on warm and set out bowls of toppings on the counter. This way, everyone can build their bowl exactly how they like.
Some favorites include sour cream, shredded cheese, and chopped parsley or cilantro.
Sure! Instead of using a skillet, cook the meat and veggies in a heavy-bottomed soup pot or Dutch oven.
Combine everything in that same pot instead of the slow cooker (after adding the flour) and bring to a boil. Then, reduce the heat and simmer for at least an hour to develop the flavor.
You can simmer it longer if you’d like, but be sure to add a lid so the liquid doesn’t evaporate!
I’ve tested countless versions of this cowboy stew recipe to get the balance just right.
The secret to the rich flavor starts with building layers: rendering bacon first releases fat that carries flavor, then browning the kielbasa creates fond (those tasty browned bits) that deepen the base.
Flour adds body and helps emulsify the stock and tomato juices into a smooth, almost gravy-like texture.
However, the Maillard reaction during the sauté step may be the most important part. It brings a savory depth that sets this apart from just a “dump-and-go” meal.
And slow cooking it all together melds everything into one bold, comforting stew that tastes like it’s been simmering on the back of a wood stove all day.
DONNA’S PRO TIPS
- Shortcut Tip: You can prep and brown all the meat and veggies the night before. Store them in the fridge, then dump everything into the slow cooker in the morning. Total time-saver on busy days!
- Thick or Brothy? For a thicker stew, mash some of the potatoes right in the slow cooker with a spoon during the last hour of cooking.
- Stretch It Tip: Add a second can of beans or an extra cup of frozen veggies to stretch this stew even further for a hungry crowd.
- Make It Spicy: Want some kick? Add ¼ to ½ teaspoon cayenne pepper or a few dashes of hot sauce when adding the spices.
- Use It Up: Leftover cowboy stew is awesome spooned over baked potatoes, turned into a casserole, or even served with cornbread on the side.
TOOLS NEEDED
- Large skillet
- Slotted spoon
- Wooden spoon or spatula
- 6-quart slow cooker
- Measuring spoons and cups
- Sharp knife and cutting board
Enjoy!
With love, from our simple kitchen to yours.
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Cowboy Stew (Crockpot)
Ingredients
- 4 slices thick-cut bacon, chopped into bite-sized pieces
- 12 ounces beef kielbasa, sliced into 1/4-inch thick rounds
- 1 pound lean ground beef, I like 88%
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced (1 tablespoon)
- 3 tablespoons all-purpose flour
- 2 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cans 15-oz each fire-roasted diced tomatoes, undrained
- 1 can 15 ounces sweet corn, drained
- 1 can 15 ounces kidney beans, drained
- 1 can 15 ounces pinto beans, drained
- 1 12-ounce bag frozen mixed vegetables
- 4 cups beef stock
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon fresh ground black pepper, or to taste
Instructions
- Cook the Bacon: In a large skillet over medium-high heat, cook the bacon until crispy. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the grease.
- Brown the Kielbasa: Add sliced kielbasa to the skillet in a single layer. Cook for 3 to 4 minutes, flipping once, until browned on both sides. Remove and set aside.
- Cook the Ground Beef & Vegetables: Add ground beef, onion, bell pepper, and garlic to the skillet. Cook, stirring occasionally, until beef is browned and vegetables are tender.
- Thicken the Mixture: Sprinkle the flour over the beef mixture and stir well. Cook for 1 to 2 minutes, just until the raw flour taste is gone.
- Assemble the Stew: Transfer the beef mixture, bacon, kielbasa, and all remaining ingredients to a 6-quart slow cooker. Stir to combine.
- Cook: Cover and cook on high for 4 hours or low for 6 to 8 hours, until the potatoes are tender.
- Serve: Ladle into bowls and serve warm!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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