Free home delivery with purchase of $200
Curbside delivery option available for farm store pick up!
Come see us every Saturday at Nashville Farmer's Market.
Order Your Digital TGF Holiday Gift Card Today!

Italian Beef and Bean Stew

  • Total Recipe Time: LOW 5 to 6 hours
  • Makes 6 servings

INSTRUCTIONS

  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.

INGREDIENTS

  1. 2 pounds beef Stew Meat, cut into 1-inch pieces (click here to buy some now!)
  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

NUTRITIONAL INFORMATION

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

Share on facebook
Share
Share on twitter
Tweet
Share on email
Email