tiss Ickes It’s very useful that we are a one-stop shop. The customer can lean on me for any need they have: animal health, supplements, hardware, or even dog food. I really feel like working for Simplot gives me the freedom, knowledge, and support I need to help customers solve their problems or concerns. When I’m not selling something but providing customers with product knowledge and expertise, I become a valuable resource and part of their operation. At the end of the day, my goal is to help my customers be as successful as possible. Feel free to contact me at any time with any questions or challenges you face in your operation, and I will make it my priority to get it done.
Curtiss Ickes Simplot Western Stockmen’s Sunnyside Sales Representative 509-426-0737 Curtiss.Ickes@simplot.com
COWBOY BEEF STEW
Ingredients
• 2 1/2 pounds beef stew meat, cut into 1-inch pieces • 1 package (12–14 ounces) dried bean soup mix with seasoning packet (not quick-cooking) • 2 cans (14 1/2-ounces each) diced tomatoes with green peppers and onion • 2 tablespoons vegetable oil • 1 can (14 ounces) beef broth • 3 cups frozen diced or hash brown potatoes (optional) • Salt and pepper
Directions
1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet. 2. Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef and remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed. 3. Pour off drippings and return beef to stockpot. Drain beans and discard water. Add beans, tomatoes, and beef broth to stockpot. Bring to a boil. Reduce heat and cover tightly. Simmer 1 3/4 to 2 1/4 hours or until beef is fork tender. 4. Stir in potatoes, if desired. Bring to a boil. Reduce heat and continue simmering, uncovered, for 5–7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper as desired.
www.beefitswhatsfordinner.com
Simplot Western Stockmen’s | 3
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