Hassle-free, delicious beef stew. Soak dried beans overnight, spend a few minutes mixing ingredients in the morning, and come home to a hearty meal in the evening.

Italian Beef and Bean Stew
  • HIGH 6-1/2 hours or on LOW 7-1/2 hours
  • Makes 6 servings
  • Soup

Italian Beef and Bean Stew

Ingredients

  • 2 pounds beef Stew Meat, cut into 1-inch pieces
  • 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup water
  • 1/2 cup sun-dried tomato pesto sauce or spread

Instructions

  1. Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.

  2. 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.)

  3. Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.

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