Cowboy Beef Stew

Total: 2 1/4 to 3 hr | Yield: 6 servings

Ingredients

• 2 1/2 pounds beef stew meat, cut into 1 inch pieces
• 1 (12 to 14 ounce) package dried bean soup mix with seasoning packet (not quick cooking)
• 2 (14 1/2 ounce) cans diced tomatoes with green peppers and onion
• 2 tablespoons vegetable oil
• 1 (14 to 14 1/2 ounce) can beef broth
• 3 cups frozen diced or hash-brown potatoes (optional)
• Salt and pepper

Instructions

1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
2. Coat beef with seasoning from reserved packet.
3. Heat 1 tablespoon oil in large stockpot over medium heat until hot.
4. Brown 1/3 of beef; remove from stockpot.
5. Repeat twice with remaining oil and beef, adding additional oil as needed.
6. Pour off drippings; return beef to stockpot.
7. Drain beans; discard water.
8. 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.
9. 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.
10. Season with salt and pepper, as desired.

Nutrition

Per serving: 509 calories; 16g fat (4g saturated fat; 6g monounsaturated fat); 91mg cholesterol; 898mg sodium; 46g carbohydrate; 2.2g fiber; 47g protein; 6.3mg niacin; 0.4mg vitamin B6; 2.8mcg vitamin B12; 8.2mg iron; 22.6mcg selenium; 7.2mg zinc

Attribution

Recipe and photo used with permission from: Texas Beef Team