Beef and Bean Stew


  • 2 pounds beef stew meat (cut into 1 inch pieces)
  • 1 (12-14 ounce) package dried bean soup mix with seasoning packet
  • 1 (14-14½ ounce) can beef broth
  • 1 cup water
  • ½ cup sun-dried tomato pesto sauce or spread


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

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 4½-5½ quart slow cooker. Cover and cook on high 5-6 hours or on low 6-7 hours or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)

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

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