Cowboy Beef Stew
Ingredients icon 7 Ingredients
Servings icon Makes 6 servings
Time icon 2-1/4 hours to 3 hours


  • 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces

  • 1 package (12 to 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 (optional)

  • Salt and pepper


  1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.

  2. 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.

  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.

  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

Nutrition information per serving, 6 servings: 540 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 140 mg cholesterol; 2012 mg sodium; 42 g carbohydrate; 7.1 g fiber; 60 g protein; 5.8 mg niacin; 0.7 mg vitamin B6; 3.9 mcg vitamin B12; 7.7 mg iron; 85.8 mcg selenium; 11.8 mg zinc; 145.4 mg choline.

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