Tasty Tuesday: Italian Beef and Bean Stew

Cold temps are moving in slowly but surely! That means two things- the holiday season is approaching and cold weather recipes are appearing on family dinner tables across the nation. For a recipe sure to warm your heart and provide you with all the benefits of beef, check out this #TastyTuesday recipe for Italian Beef and Bean Stew. It's simply made in the crockpot and will warm up any chilly evening! 

Get the full recipe and nutrional information at 

Beef It's What's For Dinner. 

Italian Beef and Bean Stew

Total Recipe Time: HIGH 5-6 hours, LOW 6-7 hours

Makes 6 servings

Ingredients

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package dried bean soup mix with seasoning packet
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 1 cup water
• 1/2 cup sun-dried tomato pesto sauce or spread

Instructions

1. Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
2. Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 6 to 7 hours or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)
3. Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.

Tasty Tuesday: Slow Cooker Pot Roast Soup

While cooler temperatures haven't hit Alabama too hard so far this fall, they're coming! Hunker down for cooler temps with this #TastyTuesday recipe for Slow Cooker Pot Roast Soup. Combine two classic fall season meals, pot roast and beef stew, for a dinner your family can be thankful for together! It’s as easy to make as it is delicious, and remember- Beef, It’s What’s For Dinner. Get recipes tips and ideas here.

Slow Cooker Pot Roast Soup

HIGH 5-6 Hours, LOW 8-9 Hours
Makes 6 Servings

Ingredients

• 1 beef Shoulder Roast Boneless (2-1/2 pounds)
• 2 cups chopped onions
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 1 cup frozen hash brown potatoes (cubes)
• 1 cup beef broth
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups broccoli slaw
• 1/2 cup frozen peas

Instructions

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Tasty Tuesday: Cowboy Beef Stew

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

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 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.