Ingredients:
• 1kg U.S. beef Stew Meat, cut into 2.5 cm pieces
• 1 package (397g) dried bean soup mix with seasoning packet (not quick cooking)
• 2 cans (400g each) diced tomatoes with green peppers and onion
• 2 tablespoons vegetable oil
• 1 can (400g) beef broth
• 3 cups frozen diced or hash-brown potatoes (optional)
Preparation:
1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
2. Coat U.S. beef Stew Meat with seasoning from reserved packet. Heat 1 tbs. oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
3. Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1 ¾ to 2 ¼ hours, or until beef is fork tender and beans are soft.
4. Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.