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Italian Beef and Bean Stew

Total prep & cooking time on High setting: 6 hours & 15 minutes
Total prep & cooking time on Low setting: 7 hours & 15 minutes

  • 2 pounds Omaha Steaks #1547 Beef Siroin Tips
  • 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet
  • 1 can (14 to 14 ½ ounces) ready-to-serve beef broth
  • 1 cup water
  • ½ cup sun-dried tomato pesto sauce or spread

  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 ½ to 5 ½ 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.

Makes 6 servings.

Recipe courtesy of The Beef Checkoff

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