Cowboy Beef Stew

Name: Cowboy Beef Stew
Total time: 2 h 45 min
Ingredients: 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces; 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking); 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion; 2 tablespoons vegetable oil; 1 can (14-1/2 ounces) beef broth; 3 cups frozen diced or hash-brown potatoes (optional)

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Total: 165 minutes

Servings: 8

Cost: $1.22 /serving

Author : BIWFD

boilsimmer american lunch

Ingredients

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2-1/2 pounds beef Stew Meat, cut into 1-inch pieces1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion2 tablespoons vegetable oil1 can (14-1/2 ounces) beef broth3 cups frozen diced or hash-brown potatoes (optional)

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Instructions

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Step 1

Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.

Step 2

Coat beef Stew Meat 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.

Step 3

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 1-3/4 to 2-1/4 hours, or until beef is fork tender and beans are soft.

Step 4

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.