This Cowboy Stew is one of our favourite camping recipes. Made with simple, easy-to-source ingredients, it tastes great on a gas stove at home and even better over a campfire.
All would-be cowboys are going to love it!
This recipe has been in my blog’s archives since 2013. It began as a campfire cowboy stew, but because we use it so often, I’ve adapted it for four different cooking methods: campfire, slow cooker, hob and oven. It’s on regular rotation at our house whether we’re camping or not.
How to Make Cowboy Stew
1/ Sausages
If you’re using good-quality butcher’s sausages, start by browning them. I like to get the skins dark golden and caramelised — it looks great and adds flavour. They don’t have to be completely cooked through, as they’ll finish in the stew.
If you use pre-cooked frankfurters or vegetarian sausages, you can skip the initial browning. Frankfurters are already cooked and most vegetarian sausages will cook through in the stew. Occasionally I chop the sausages into bite-sized pieces; other times I leave them whole. Chopping them stretches the meal further — add an extra can of beans or tomatoes and you can easily serve a few more people.
2/ Veggies
Add chopped onion and garlic to the pan and gently fry until soft. Be careful not to burn the garlic — a gentle sweat gives the best flavour.
I often add chilli for heat, but this is optional. Use fresh chilli, dried flakes, chilli powder or a dash of hot sauce — adapt the spice to suit what you have and how hot you like it.
3/ Add the tomatoes and beans
Pour in a can of baked beans in tomato sauce and a can of chopped tomatoes, then add a drained can of beans — use whatever you have: butter beans, cannellini, chickpeas, red kidney or mixed beans all work well.
Stir everything together and season with salt and pepper.
4/ Cook
Bring the pan to a medium-high heat until bubbling, then cover and reduce to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally, until the sauce thickens into a stew. If you prefer a looser consistency, add a splash of beer, wine or simply some water.
5/ Serve
Serve the cowboy sausage casserole in bowls on its own, or stretch it further by offering bread, rice or pasta. It’s filling and makes excellent cold-weather comfort food.
Cowboy Stew: The Campfire Method
Cooking this stew over a campfire adds a smoky depth you don’t get indoors. Let the flames die down until you have embers, or pull some embers aside to create a smaller cooking area. A heavy cast-iron skillet is best for even heat over coals; thin metal can warp and create hot spots. If embers are still very bright, elevate the skillet a couple of inches using a trivet or stones. Heat the pan before adding sausages to get a lovely caramelised base.
Cowboy Stew: Slow Cooker
For a hands-off dinner, use a slow cooker. Brown sausages first, chop them if you like, then add everything to the slow cooker. Cook for 4 hours on high or 6 hours on low. The slow cooker is forgiving, so it’s fine if you’re out a little longer. This recipe freezes well, so double it and stash leftovers for another night.
Cowboy Casserole: Oven Method
The oven method is simple: brown sausages on the hob, transfer everything to a lidded casserole dish and bake at 180°C (350°F) for about 1 hour. It’s an easy, no-fuss dinner.
Cowboy Stew in a Campervan
This stew also adapts well to a campervan gas hob. It’s a truly versatile recipe that works in many environments.
Talk about a reliable, adaptable meal.
What to Serve with Cowboy Stew?
Serve with bread, rice or pasta to stretch the portions, or enjoy a big bowl on its own. Campfire foil-baked potatoes or a simple flatbread are great accompaniments, but the stew is satisfying by itself.
Main Course
American
campfire cooking, campfire stew, cowboy stew, sausage stew
-
1
tbsp
oil -
8
sausages -
1
onion
– finely chopped -
4
garlic cloves
– finely chopped -
1
can
baked beans -
1
can
mixed beans
– drained -
1
can
chopped tomatoes -
1
chilli pepper
– finely chopped. Swap for chilli powder, flakes or hot sauce if needed. - Salt & pepper
-
Preheat a large frying pan or skillet.
-
Add the oil and sausages and cook until caramelised and dark brown. Decide whether to keep them whole or chop into bite-sized pieces.
-
Add the onion and garlic and fry gently until soft.
-
Add the baked beans, chopped tomatoes and mixed beans. Add the chilli, salt and pepper and stir well.
-
Cover and simmer until the sauce thickens. Add a splash of water for a looser stew, if desired.
-
Serve in bowls alone, or with bread, rice or pasta to increase servings.
Recipe Video
Calories from Fat 468