Soak beans in water overnight in the refrigerator following package directions. Reserve seasoning packet.
Coat beef with seasoning from reserved packet. Heat 1 Tbsp oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
Pour off drippings; return beef to stockpot. Drain beans; discard water.
Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours, or until beef is fork tender.
Stir in potatoes; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.