Fill your house with the aroma of slowly cooked beef stew. The hearty combination of beans, beef and tomatoes will satisfy any hunger.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 540 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 140 mg Cholesterol; 2012 mg Sodium; 42 g Total Carbohydrate; 7.1 g Dietary Fiber; 60 g Protein; 7.7 mg Iron; 5.8 mg Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 11.8 mg Zinc; 85.8 mcg Selenium; 145.4 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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