Cowboy Beef Stew

Yield:
6 servings

Preparation Time:
and Total Time: 2 1/4 to 3 hours

Ingredients:

  1. 2 1/2 pounds beef for stew, cut into 1- inch pieces
  2. 1 package (12 to 14 ounces) dried bean soup with seasoning packet (not quick cooking)
  3. 2 cans (14 1/2 ounces each) diced tomatoes with peppers and onion
  4. 2 Tablespoons vegetable oil, divided
  5. 1 3/4 cup beef broth
  6. 3 cups diced potatoes or hashbrowns
  7. Salt
  8. Pepper
Directions:

Soak beans in water overnight in the refrigerator following package directions. Reserve seasoning packet.

Coat beef with seasoning from reserved packet. Heat 1 Tbsp 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 3/4 to 2 1/4 hours, or until beef is fork tender.

Stir in potatoes; 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.

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association



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