COWBOY BEEF STEW
(I cut this recipe out of a magazine ages ago. The recipe was dog-eared and yellowed, so I re-wrote it when I was making it (times fifty!) for the Silver Bullet’s Tuesday Special last week.)
TOTAL RECIPE TIME: 2-1/4 TO 3 HOURS
Makes 6 servings
2-1/2 pounds beef for stew, cut into 1-inch pieces
1 package (12-14 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
Salt and pepper
- Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
- Coat beef with seasoning packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef in hot oil. Remove from stockpot. Repeat two more times. Add additional oil as needed.
- Pour off drippings. Return beef to stockpot. Drain beans and discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat and simmer 1-3/4 to 2 hours until beef is fork tender.
- Stir in potatoes. Bring to a boil. Reduce heat. Continue simmering uncovered 5-7 minutes or until potatoes are tender. Season with salt and pepper as desired.