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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
/¢ 2-1/2 pounds beef for stew, 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 /¢ 2-1/2 pounds beef for stew, cut into 1-inch pieces /¢ 1 package /¢ 2-1/2 pounds beef for stew, cut into 1-inch pieces /¢ 1 package |
Directions:
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 of 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. 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.
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