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Spicy Chunks of Stewed Beef Soup

Rated as 3.43 out of 5 Stars

"A hearty stew with mixed beans and a great blend of spice. Simple, with ingredients that all soup makers have on hand."
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12 h 30 m servings 260
Original recipe yields 15 servings


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  1. Rinse and pick through beans and place in a medium saucepan with water to cover by 2 inches. Bring to a boil for 10 minutes, then remove from heat, cover and let soak 2 hours. Drain and rinse.
  2. In a 5 quart slow cooker, combine beans, stew meat, broth, wine, tomatoes, carrots, celery, potatoes, garlic and onions. Season with salt, pepper, cayenne, red pepper flakes, oregano, mustard and hot sauce. Cover and cook on low 10 to 12 hours.


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Nutrition Facts

Per Serving: 260 calories; 10.6 20.6 17.3 40 570 Full nutrition

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Read all reviews 5
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This recipe was great! I went a little light on the cayenne pepper and red pepper flakes and was glad I did, but I always go light on those. As my husband finished off his bowl he said, "This ...

Before adding the meat to the crockpot, I sprinkled a couple tablespoons of flour over it, tossed it to coat and browned it a bit in a little EVOO. After fishing the meat out and transferring it...

would not suggest trying unless you ahve lots of time and it was not that good

Very spicy,would have to cut way back on the peppers and I like hot foods

Very good as written. The ground mustard gives it a good depth. I used canned beans instead of dried, not sure if that changed much. And used plain white onions in the stew and topped it with gr...