italian beef & bean stew
Total Recipe Time: on HIGH setting 5 to 6 hours or on LOW setting 6 to 7 hours
- 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 to 14 1/2 oz.) ready-to-serve beef broth
- 1 cup water
- 1/2 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 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.)
Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.
Nutrition information per serving: 409 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 73 mg cholesterol; 795 mg sodium; 41 g carbohydrate; 10.8 g fiber; 38 g protein; 3.6 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 6.7 mg iron; 18.1 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.