Italian Beef and Bean Stew
Start this hearty, satisfying stew the night before by first soaking the dried beans overnight before adding them to your slow cooker in the morning.
This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.
2 pounds beef stew meat, cut into 1-inch pieces
1 (12 to 14-ounce) package dried bean soup mix with seasoning packet
1 (14 to 14.5-ounce) can ready-to-serve beef broth
1 cup water
1/2 cup sun-dried tomato pesto sauce or spread
- Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
- Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4 1/2 to 5 1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 6 to 7 hours, or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)
- Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 409 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 73 mg cholesterol; 795 mg sodium; 41 g carbohydrate; 10.8 g fiber; 38 g protein; 3.6 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 6.7 mg iron; 18.1 mcg selenium; 5.8 mg zinc.
Recipe and photograph provided courtesy of The Beef Checkoff.