https://tryon.iga.com/Recipes/Detail/7481/Cowboy_Beef_Stew
Yield: 6 servings
Preparation Time: and Total Time: 2 1/4 to 3 hours
| 1 | package | (12 to 14 ounces) dried bean soup with seasoning packet (not quick cooking) | |
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| 2 1/2 | pounds | beef for stew, cut into 1- inch pieces | |
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| 2 | Tablespoons | vegetable oil, divided | |
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| 2 | cans | (14 1/2 ounces each) diced tomatoes with peppers and onion | |
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| 1 3/4 | cup | beef broth | |
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| 3 | cups | diced potatoes or hashbrowns | |
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| Salt | |||
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| Pepper | |||
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Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 509 | |
| Calories From Fat: | 144 | |
| Total Fat: | 16g | |
| Saturated Fat: | 4g | |
| Cholesterol: | 91mg | |
| Sodium: | 898mg | |
| Total Carbohydrates: | 46g | |
| Dietary Fiber: | 2g | |
| Protein: | 47g |
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/7481/Cowboy_Beef_Stew
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