Italian Beef and Bean Stew
Cut: Stew Meat
Preparation Time: 15 Minutes
Cook Time: 5 to 7 hours |
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Main Ingredients:
2 pounds beef for stew, cut into 1-inch pieces
1 package (12 to 14 ounces) 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
Directions:
- Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
- 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.)
- Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired. Makes 6 servings.
Recipe Tips:
- Do not remove the slow cooker lid during cooking unless the recipe directs you to add ingredients or stir. The heat loss caused by removing the lid can result in longer cooking time.
Recipe Notes:
Nutrition information per serving: 409 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 73 mg cholesterol; 795 mg sodium; 41 g carbohydrate; 10.8 g fiber; 38 g protein; 3.6 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 6.7 mg iron; 18.1 mcg selenium; 5.8 mg zinc.
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