Cowboy Beef Stew 2016-11-17T19:06:51+00:00

Project Description

Cowboy Beef Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2-1/2 pounds grass fed 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 to 14-1/2 ounces) 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. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown ⅓ of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
  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.
  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.
Notes
Recipe adapted from information provided by The Beef Checkoff Program.
 

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