In celebration of the first day of the Fall season tomorrow, we've decided to help you start building up your cold weather recipe repertoire! This [kind of] cooler weather that's come through the state in the past couple of weeks has us itching for chili, soup and, you guessed it, beef stew! We just couldn't wait to pass on this recipe to you, so here's your #TastyTuesday recipe for Cowboy Beef Stew from Beef, It's What's For Dinner.
Cowboy Beef Stew
Recipe Time: 2.5-3 hours
Makes 6 servings
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
- Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
- Coat beef with seasoning from reserved packet. Heat 1 tablespoon 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, 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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