Recipe by Glenda Beall
"Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal."
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2 (16 ounce) packages
kielbasa sausage, sliced into 1/2 inch pieces
2 (14.5 ounce) cans
peeled and diced tomatoes, drained
baking potatoes, peeled and diced
2 (15 ounce) cans
pinto beans, with liquid
2 (15.2 ounce) cans
whole kernel corn, with liquid
1 (14.5 ounce) can
diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package
frozen mixed vegetables
salt and pepper to taste
Excellent! I divided my recipe in half initially as I was afraid of investing so much into something that I may not eat. Even by cutting it in half, it made a lot. I used 1.5 lbs of hamburger. Had a bag in the freezer of some left over spaghetti sauce so I put that in there, added a little more cumin and chili powder....and it was really good. Have enough for about 4 more meals - so in the freezer it goes....awaiting a chili cold night. I have made the other kind before where you add the ranch dressing mix and this recipe is so much better! Enjoy!
I changed the serving size to 6 and it still made a ton of stew. I didn't care for the kielbasa sausage but it was a nice meal on a cold day.
Fast and easy preparation. Typical taste of Texas...hearty and spicy.
My husband actually saw this recipe first and asked me to make it for him. It did not disappoint! We have a big family (five kids) and this recipe makes enough for two dinners and a lunch. Great value and great taste all in one. We've also served this for guests who've loved it too and always ask for the recipe. I can't say enough about how much we really love this recipe. It's definitely a family favorite now.
This was really good! Halved the recipe yield and used ground venison and homemade venison sausage. I left out the frozen veggies as it was already a lot! My fiance really loved it. Had just the right amount of "kick". Will make it next time with cornbread. Thank you!!!
This recipe makes a lot! It was fun to make--quick and easy, too. I browned and drained the beef, then browned and drained the sausage. I set both meats aside while I sauteed the onion (in a clean soup pot) in two tablespoons of oil. Then added the spices and cooked for a couple minutes more before putting all of the rest of the ingredients into the pot. Because I had an open can of chipotle peppers in adobe sauce in my fridge I diced up a couple of tablespoons and added that as well.
This was a hit with all of us!
Our family absolutely LOVES this recipe. Even my teenagers' friends have requested it! I did decide, though, to withhold the extra cans of corn. The corn gave the stew a little element of sweetness that I could do without. I added 2 more cans of various types of beans instead. You could also add a bit of of "Tony Chachere's" seasoning for more kick as well!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Cowboy Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 334
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