Texas ranch style stew is a big pot of ground beef, smoked sausage, pinto beans, corn, potatoes, and tomatoes with green chiles, seasoned with cumin and chili powder.
It simmers for about an hour in one Dutch oven, feeds a hungry crowd of ten, and tastes even better the next day. Total time is about 90 minutes, and the leftovers freeze well for easy dinners later.
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Why This Texas Ranch Style Stew Recipe Works
The stew uses ground beef and smoked sausage together, so you get both a savory base and a smoky bite in every spoonful.
Beans, corn, potatoes, and mixed vegetables make it a complete meal in a bowl, with plenty of fiber and a good mix of textures.
Diced tomatoes with green chiles add gentle heat and tang, and cumin and chili powder round it out. Because the sausage and canned tomatoes bring salt, the pot needs no extra salt until you taste it at the end.
Ingredients for Texas Ranch Style Stew
- 1 1/2 pounds ground beef, 90 percent lean
- 8 ounces smoked sausage such as kielbasa, sliced into 1/2 inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium baking potatoes, peeled and diced
- 3 cans (14.5 ounces each) no salt added diced tomatoes, drained
- 1 can (14.5 ounces) diced tomatoes with green chiles, with liquid
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 can (15.2 ounces) whole kernel corn, drained
- 1 package (10 ounces) frozen mixed vegetables
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon black pepper
- 4 cups water
Ground beef: Ninety percent lean beef keeps the stew from being greasy. Drain any extra fat after browning.
Smoked sausage: Kielbasa adds a smoky, garlicky flavor. Slice it into half moons so it browns quickly.
Baking potatoes: They break down slightly as they simmer and give the broth a satisfying body.
Tomatoes with green chiles: They add mild heat and tang. Use plain diced tomatoes if you prefer a milder stew.
Pinto beans: Rinsing them removes extra salt and the canning liquid, which keeps the broth clean and flavorful.
How to Make Texas Ranch Style Stew
1. Brown the beef. In a large Dutch oven over medium heat, cook the beef for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Drain all but 1 tablespoon of the fat.
2. Cook the onion and garlic. Add the onion and cook for 3 to 4 minutes until soft, then stir in the garlic for 30 seconds.
3. Brown the sausage. Add the sausage and cook for about 3 minutes, stirring, until it starts to brown.
4. Add the vegetables and beans. Stir in the potatoes, all the tomatoes, beans, corn, and mixed vegetables.
5. Season and add water. Add the cumin, chili powder, and pepper, then pour in the water and stir to combine.
6. Simmer. Bring to a boil, then reduce the heat to low and simmer partly covered for 1 hour, stirring now and then, until the potatoes are tender.
7. Taste and serve. Taste the stew and add pepper or a pinch of salt if needed before ladling it into bowls.
How to Serve Texas Ranch Style Stew
Ladle the stew into big bowls and serve with fluffy dinner rolls or garlic bread slices. If you like satisfying beef dinners, you might also enjoy ranch meatloaf or Dijon glazed meatloaf. Shredded cheese, sour cream, and chopped green onions are great toppings.
How to Store and Reheat Texas Ranch Style Stew
Cool the stew within 2 hours and refrigerate it in covered containers for 3 to 4 days. Reheat until it reaches 165 degrees F, adding a splash of water if it has thickened. It freezes for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Tips and Variations for Texas Ranch Style Stew
Use a large pot. The recipe makes about 10 servings, so choose a pot of at least 8 quarts.
Drain the beef. Removing extra fat keeps the stew from tasting greasy.
Dice the potatoes evenly. Pieces of the same size cook at the same speed.
Rinse the beans. Rinsing lowers the sodium and keeps the broth clean.
Adjust the heat. Use plain diced tomatoes for a milder stew or add a pinch of cayenne for more heat.
Thicken if you like. Mash a few potato pieces against the side of the pot to thicken the broth.
Taste at the end. The sausage and canned tomatoes add salt, so season only after tasting.
Cook the meat safely. Ground beef should reach 160 degrees F, according to the FDA safe temperature chart.
Frequently Asked Questions About Texas Ranch Style Stew
Can I Make Texas Ranch Style Stew Ahead of Time?
Yes. The flavor improves overnight. Refrigerate it for 3 to 4 days and reheat gently.
Can I Make Texas Ranch Style Stew in a Slow Cooker?
Yes. Brown the beef and onion first, then cook everything on low for 7 to 8 hours or on high for 4 to 5 hours.
Can I Freeze Texas Ranch Style Stew?
Yes, for up to 3 months. Cool it completely and freeze it in portions.
Can I Use Turkey Sausage?
Yes. Turkey kielbasa works and lowers the fat, though the flavor will be milder.
What Can I Serve with It?
Cornbread, rolls, or garlic bread are all good, and shredded cheese makes a simple topping.
Texas Ranch Style Stew
Equipment
- 8 quart Dutch oven or stockpot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 ½ lb ground beef 90 percent lean
- 8 oz smoked sausage such as kielbasa, sliced into 1/2 inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 medium baking potatoes peeled and diced
- 3 can no salt added diced tomatoes 14.5 oz each, drained
- 1 can diced tomatoes with green chiles 14.5 oz, with liquid
- 2 can pinto beans 15 oz each, drained and rinsed
- 1 can whole kernel corn 15.2 oz, drained
- 10 oz frozen mixed vegetables
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp black pepper
- 4 cup water
Instructions
Cooking
- Cook the beef. Brown the beef in a Dutch oven over medium heat for 8 to 10 minutes until 160 degrees F, then pour off all but 1 tablespoon of fat. Soften the aromatics. Cook the onion for 3 to 4 minutes, then the garlic for 30 seconds.
- Brown the sausage. Stir in the sausage and cook about 3 minutes.
- Load the pot. Add the potatoes, tomatoes, beans, corn, and mixed vegetables.
- Season. Stir in the cumin, chili powder, pepper, and water.
- Simmer. Bring to a boil, lower the heat, and simmer partly covered for 1 hour until the potatoes are tender.
- Adjust and serve. Taste, add pepper or a pinch of salt if needed, and serve hot.
