Hearty Texas Cowboy Stew: A Flavor-Packed One-Pot Feast

In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat until browned. Drain the excess grease. Add the smoked sausage and cook until lightly browned, about 3-4 minutes.

Sauté Aromatics:
Add the chopped onion and garlic to the pot. Sauté until the onions are soft and translucent, about 5 minutes.

Add Vegetables and Broth:
Stir in the diced tomatoes (with their juice), Rotel tomatoes, potatoes, pinto beans, kidney beans, corn, and beef broth.

Season the Stew:
Add chili powder, cumin, smoked paprika, Worcestershire sauce, salt, and pepper. Stir to combine everything well.

Simmer:
Bring the stew to a boil. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the potatoes are tender and the flavors meld together. Stir occasionally to prevent sticking.

Serve:
Taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro and serve hot with crusty bread or cornbread.

Serving and Storage Tips:
Serving: