1 package dried bean soup mix with seasoning packet, 12-14 oz.
2 cans diced tomatoes with green peppers and onion, 14.5 oz.
2 tablespoons vegetable oil
1 can beef broth, 14 to 14.5 oz.
3 cups frozen diced or hash-brown potatoes, optional
Salt, to taste
Pepper, to taste
Directions:
Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1/75 to 2.25 hours, or until beef is fork tender.
Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.
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Simple Recipes for Fantastic Meals
Delicious meals for the cold weather. They're hearty enough to keep you going, and will satisfy even the hungriest appetite. Whether you're craving beef, pork or chicken, we have you covered. Try a few of these recipes and add them to your collection. Making a wholesome filling meal doesn't have to be hard. View Recipes >
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Cowboy Beef Stew
Serves 6
Ingredients:
3 lbs. beef for stew, cut into 1 inch pieces
1 package dried bean soup mix with seasoning packet, 12-14 oz.
2 cans diced tomatoes with green peppers and onion, 14.5 oz.
2 tablespoons vegetable oil
1 can beef broth, 14 to 14.5 oz.
3 cups frozen diced or hash-brown potatoes, optional
Salt, to taste
Pepper, to taste
Directions:
Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1/75 to 2.25 hours, or until beef is fork tender.
Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.
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