• Total Recipe Time: LOW 5 to 6 hours
  • Makes 6 servings
Italian Beef and Bean Stew


  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 4-1/2 to 5-1/2-quart slow cooker. Cover and cook on LOW 5 to 6 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.


  1. 2 pounds beef Stew Meat, cut into 1-inch pieces. Find our wonderful STEW MEAT HERE.
  2. 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet
  3. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  4. 1 cup water
  5. 1/2 cup sun-dried tomato pesto sauce or spread


Nutrition information per serving: 427 calories; 11 g fat (4 g saturated fat; 4 g monounsaturated fat); 112 mg cholesterol; 568 mg sodium; 33 g carbohydrate; 3.6 g fiber; 50 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 7.1 mg iron; 39.7 mcg selenium; 9.4 mg zinc; 118.5 mg choline.
This recipe is an excellent source of protein, iron, zinc, niacin, vitamin B6, vitamin B12, selenium and choline; and a good source of fiber.

Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

TN Grass Fed Logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team. Also be among the first to learn about our frequent specials and bargains.

You have Successfully Subscribed!