SAN ANTONIO – The cold weather is coming in for a last round of chill, which means comfort food is a must this week.
The cowboy beef stew recipe below is the epitome of hearty comfort food, perfect for chilly nights and cozy gatherings.
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With a simmer time of about 2 hours, the flavors of the beef and beans meld together beautifully, creating a rich and savory broth. But don’t be fooled by the cook time - it’s easy to prepare.
You can find more recipes from Beef Loving Texans here.
Cowboy Beef Stew
Ingredients:
- 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 (14-1/2 ounces) beef broth
- 3 cups frozen diced or hash-brown potatoes (optional)
Directions:
Soak beans in water overnight in the refrigerator according to package directions. Reserve seasoning packet.
Coat beef stew meat with seasoning from the reserved packet. Heat 1 tablespoon oil in a 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.
Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to the 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.
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.