This is a hearty stew that you can just throw in the slow cooker and cook all night or all day and you have a wonderful warm meal waiting for you when get home from a long day of work or Christmas shopping. This is also economical and healthy. You can double the recipe and feed a fairly good size crowd also if you are having visitors for several days during the holidays. This would be perfect for one of the more casual days and is a good change from all of the holiday dinners. You can place this in an oven proof dutch oven and cook it in the oven also or on the stove top. Here is what you will need for this stew:
1 - 1 1/2 lbs. beef steak, cubed (I used top round)
2 Tbs. oil
1/2 lb. dried white beans (navy or great northern)
7 cups of water
1 1lb. can of crushed or stewed tomatoes, undrained
1 cup onion, chopped
1 cup celery, sliced
1 cup potatoes, diced
1 cup turnips, diced (optional, if you don't care for turnips add more potatoes)
3 beef bouillon cubes or 1 can beef broth
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1 tsp. sugar
1 tsp. chili powder
2 Tbs. Worcestershire sauce
dash of Tabasco according to your taste
Brown the steak in the oil in a skillet. Wash the dried beans. Place the steak, beans, water and all of the other ingredients in the slow cooker and stir together. Cook on low for 7-8 hours. Taste for seasoning, it might need a tad more salt.
If you are going to bake it in the oven, mix it all together in an ovenproof Dutch oven on the stove top and bring to a boil. Cover and place in the oven at 325 degrees for 4 hours.
"Cowboy Steak and Bean Stew"!