Beef and Bean Stew
Ingredients:
- 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
Directions
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.