Italian Beef and Bean Stew recipe

Here's how to whip up a pot of Italian Beef and Bean Stew

2 lbs. beef stew meat, cut into

1-inch pieces

1 package (12 to 14 oz.) dried bean

soup mix with seasoning packet

1 can (14.5 oz.) beef broth

1 C. water

½ C. sun-dried tomato pesto

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 4.5 to 5.5-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.