Cowboy Beef Stew
Fill your house with the aroma of slowly cooked beef stew. The hearty combination of beans, beef and tomatoes will satisfy any hunger.
Cook Time: 2 hrs 45 mins
Servings: 8
Ingredients: 6
Ingredients
Preparation
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Step 1
Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
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Step 2
Coat beef Stew Meat 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.
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Step 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 and beans are soft.
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Step 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.
Nutrition Information
406 Calories
3.5g SAT FAT
45g PROTEIN
5.8 mg IRON
8.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 406 Calories; 98.1 Calories from fat; 10.9g Total Fat (3.5 g Saturated Fat; 0.3 g Trans Fat; 2.5 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat;) 105 mg Cholesterol; 1487 mg Sodium; 31 g Total Carbohydrate; 1.6 g Dietary Fiber; 5.7 g Total Sugars; 45 g Protein; 0 g Added Sugars; 85.9 mg Calcium; 5.8 mg Iron; 532 mg Potassium; 5.3 mcg Vitamin D; 0.3 mg Riboflavin; 4.8 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 249 mg Phosphorus; 8.9 mg Zinc; 64.7 mcg Selenium; 110.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium, and Phosphorus.
The Essential Ingredients
- Stew Meat: Ideal for low-and-slow cooking methods like roasting and braising. Typically cut from the round or chuck, stew meat is often diced into cubes, which make it perfect for stews, pot pie, or chili.
- Diced Tomatoes with Green Chiles: Canned ingredient with chopped tomato and medley spiced green chili. The tomatoes are picked at peak ripeness, canned, and mixed with green chiles for a bit more spice. Best used in tacos, chili, queso, soups and casseroles.
- Frozen Diced Potatoes: A convenient, time-saving ingredient that delivers the same hearty flavor and texture without all the peeling and chopping. Ideal for breakfast dishes, casseroles, soups and skillets.
- Dried Bean Soup Mix: A blend of assorted dried beans designed for hearty soups. Mixes often include beans, lentils, and peas, perfect for making nutritious soups and stews when simmered with meat, seasonings and vegetables.
- Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options. Use in place of water or other liquids to add a depth of flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What cut of beef is stew meat?
Typically stew meat comes from chuck (shoulder) area. It’s great for slow cooking or use in stews or chili’s.
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Can I use fresh or canned potatoes instead of frozen?
Yes! Either fresh or canned potatoes work well in place of frozen- just adjust the cook time accordingly.
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Can I make this stew in a slow cooker?
Yes. Brown the beef first, then add ingredients (except potatoes) to a 6-quart slow cooker. Cook on LOW 8 to 10 hours or until beans are tender, adding potatoes the last hour of cooking.
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What do I do if my stew is too thick?
If your stew has thickened too much, add more beef broth or water until desired consistency.
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