Total Recipe Time: HIGH 5 to 6 hours or on LOW 6 to 7 hours
Makes 6 servings
INGREDIENTS
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 ounces) ready-to-serve beef broth
1 cup water
1/2 cup sun-dried tomato pesto sauce or spread
INSTRUCTIONS FOR ITALIAN BEEF AND BEAN STEW
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.
