Traeger Smoked Texas Cowboy Stew

bowl of cowboy stew with brown butter smoked cornbread

Traeger Smoked Texas Cowboy Stew

A smoked stew packed with Tex-Mex style ground beef, smoked sausage, and a ton of vegetables.

Prep Time 30

Cook Time 3 30

Total Time 4

Servings Servings

Calories 395kcal

Author Mason Woodruff

Ingredients

1 Tablespoon Olive Oil
1 Yellow Onion diced
1 Bell Pepper diced
2 pounds Ground Beef 90/10
1 pound Smoked Sausage cut into half moons
1 ½ pounds Baby Gold Potatoes quartered*
2 cans Pinto Beans drained and rinsed
2 cans (10oz each) RO-TEL or Diced Tomatoes with Green Chiles
1 can Stewed Tomatoes
1 bag (10oz) Frozen Mixed Vegetables
2 packets Taco Seasoning
3-4 cups Chicken Broth or Water**

Instructions

Preheat smoker to 325ºF with the lid closed.
On the stovetop, heat a 6-quart soup pot or Dutch oven over medium-high heat. Add the olive oil, onion, and bell pepper. Sauté for 5-6 minutes to soften the vegetables before pushing to one side and adding the ground beef. Brown one side before breaking apart and mixing everything together.
Once the ground beef is fully cooked, add the remaining ingredients, stirring as you add to evenly mix.
Place the stew on the smoker, uncovered, and cook for 3-4 hours, stirring every 60-90 minutes, until the potatoes are completely tender and the stew has picked up enough smoky flavors.

Notes

*You can use any diced potato. If you use russet potatoes, peel first.

**Add as much broth or water as needed to mostly submerge all the stew ingredients. You can add more as the stew reduces on the smoker.

For the cornbread, increase the temperature on the Traeger to 425º in the last 30 minutes of smoking the stew. Add your favorite cornbread mix to a 10" cast iron skillet. (See the post above for what I used.) Smoke alongside the stew for 25-30 minutes until a toothpick comes out clean and the edges and bottom of the cornbread are nicely browned.

Nutrition