Spicy Chunks of Stewed Beef Soup
Ingredients12 h 30 m servings 260 cals
- 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.
- 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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- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 260 calories; 10.6 g fat; 20.6 g carbohydrates; 17.3 g protein; 40 mg cholesterol; 570 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
would not suggest trying unless you ahve lots of time and it was not that good
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...