A rich, delicious, hearty stew-like soup that's perfect for the cold nights. Easy meal served with bread. My family have been making this for generations.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 50 mins
additional:
8 hrs
total:
11 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

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  • Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.

  • Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil.

  • Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.

Cook's Note:

The beef and onions can be cooked in a pressure cooker for about 45 minutes if preferred.

Nutrition Facts

473 calories; protein 30.1g; carbohydrates 51.8g; fat 14.9g; cholesterol 52.9mg; sodium 1106.1mg. Full Nutrition
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