Cowboy Beef Stew
Recipe courtesy of The Beef Checkoff.
2 1/2 pounds beef for stew, cut into 1-inch pieces
1 (12 to 14-ounce) package dried bean soup mix with seasoning packet (not quick cooking)
2 tablespoons vegetable oil
2 (14.5-ounce) cans diced tomatoes with green peppers and onion, undrained
1 (14 to 14.5-ounce) cans beef broth
3 cups frozen diced or hash-brown potatoes* (optional)
- Soak beans overnight according to package directions. Reserve seasoning.
- Coat beef with reserved seasoning. Heat oil in stockpot over medium heat until hot. Brown beef in batches. Pour off drippings.
- Drain beans; discard water. Combine beef, beans, tomatoes and broth in pot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
- Add potatoes; simmer, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.
Makes 6 servings.
*Or use fresh potatoes, peeled and diced, and increase cooking time to 12 to 15 minutes, or until potatoes are tender.
Recipe and photograph courtesy of The Beef Checkoff.