Italian Beef Bean Stew
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Italian Beef Bean Stew Stew, stew, give us stew! Save some dishes with this
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| 2 | pounds of beef for stew |
| 1 | package (12 to 14 oz) dried bean soup mix with seasoning packet |
| 1 | can (14-14½ oz) ready-to-serve beef broth |
| 1 | cup water |
| ½ | cup sun-dried tomato pesto sauce or spread |
DIRECTIONS:
| 1. | Cut beef into 1 inch pieces |
| 2. | Place dried beans in a bowl and fill with water until beans are completely covered with water |
| 3. | Cover beans and let them soak overnight in refrigerator, reserving seasoning packet |
| 4. | Next night, drain water from the beans |
| 5. | Rinse beans removing any grit or shriveled and broken pieces |
| 6. | Place beans, beef broth, water and contents of seasoning packet in 4½ to 5½ quart |
| slow cooker | |
| 7. | Cover and cook on HIGH for 5-6 hours or on LOW for 6-7 hours, until beans are soft |
| and beef is fork-tender (No stirring is necessary while cooking) | |
| 8. | Stir in pesto mixing well |
| 9. | Season with salt & pepper, as desired |
| 10. | Serve topped with additional pesto, if desired |