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.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Slow Cooked, Savory Dishes For A Relaxing Day
Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >
Email Recipe
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.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
