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.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! 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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