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boneless beef stew meat
can tomato sauce
Cut beef into 1 inch cubes. Sort and rinse beans cover with water. Bring to a boil.
Reduce heat simmer for 2 to 3 minutes. Remove from heat let stand 1 hour.
Combine flour, salt dredge beef cubes with seasoned flour. Saute in lard until browned. Pour off drippings.
Drain beans, reserving 2 cup's liquid. Combine beef, beans, reserved liquid, tomato sauce, onions, mustard, and chili powder cover.
Bake in a preheated 325 degree oven for 2 hours to 2 hours and 30 minutes or until beans and beef are tender.