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 to 14-1/2 ounces) beef broth
• 3 cups frozen diced or hash-brown potatoes (optional)
• Salt and pepper

Directions:

1. Soak beans in water overnight in refrigerator according to package directions.
2. Reserve seasoning packet.
3. Coat beef with seasoning from reserved packet.
4. Heat 1 tablespoon oil in large stockpot over medium heat until hot.
5. Brown 1/3 of beef; remove from stockpot.
6. Repeat twice with remaining oil and beef, adding additional oil as needed.
7. Pour off drippings; return beef to stockpot.
8. Drain beans; discard water.
9. Add beans, tomatoes and beef broth to stockpot.
10. Bring to a boil.
11. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.
12. Stir in potatoes, if desired; bring to a boil.
13. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.
14. Season with salt and pepper, as desired.