Cowboy Beef Stew

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

2 1/2 pounds beef for stew, cut into 1-inch pieces
1 (12 to 14-ounce) package dried bean soup mix with seasoning packet (not quick cooking)
2 tablespoons vegetable oil
2 (14.5-ounce) cans diced tomatoes with green peppers and onion, undrained
1 (14 to 14.5-ounce) cans beef broth
3 cups frozen diced or hash-brown potatoes* (optional)

Cooking Directions:

1. Soak beans overnight according to package directions. Reserve seasoning.
2. Coat beef with reserved seasoning. Heat oil in stockpot over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Drain beans; discard water. Combine beef, beans, tomatoes and broth in pot; 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. Add potatoes; simmer, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.

Makes 6 servings.

*Or use fresh potatoes, peeled and diced, and increase cooking time to 12 to 15 minutes, or until potatoes are tender.

Recipe and photograph courtesy of The Beef Checkoff.