Cowboy Beef Stew

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 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.
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.

Makes 6 servings
Total time 2 1/4 hours to 3 hours

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

Recipe and photo credit: Texas Beef Council.