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Recipe: Spicy Chunks of Stewed Beef Soup

A hearty stew with mixed beans and a great blend of spice. Simple, with ingredients that all soup makers have on hand.

Spicy Chunks Of Stewed Beef Soup Ingredients

  • 1 cup dry mixed beans

  • 1? pounds cubed beef stew meat

  • 5 cups beef broth

  • 1 cup red wine

  • 1 (28 ounce) can whole peeled tomatoes

  • 4 large carrots, cut into 2 inch pieces

  • 3 stalks celery, cut into 2 inch pieces

  • 3 potatoes, peeled and cubed

  • 3 cloves garlic, minced

  • 4 green onions, chopped

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground cayenne pepper

  • teaspoon crushed red pepper flakes

  • 1 tablespoon dried oregano

  • 1 tablespoon ground dry mustard

  • 1 dash hot sauce

How to Make Spicy Chunks Of Stewed Beef Soup

  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.

Spicy Chunks Of Stewed Beef Soup Nutritions

  • Calories: 259.7 calories

  • Carbohydrate: 20.6 g

  • Cholesterol: 39.9 mg

  • Fat: 10.6 g

  • Fiber: 5.7 g

  • Protein: 17.3 g

  • SaturatedFat: 4 g

  • ServingSize:

  • Sodium: 569.5 mg

  • Sugar: 3 g

  • TransFat:

  • UnsaturatedFat:

Spicy Chunks Of Stewed Beef Soup Reviews

  • 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 recipe is definately a keeper" The spice makes it a bit different from your average beef stew. I thought it was pretty quick and easy. It takes a long time to cook and you have to soak the beans, so plan ahead, but it was nice to come home to dinner with very little time spent in the kitchen.

  • 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 to the crockpot, I deglazed the pan with the red wine to get all those yummy crunchy bits into the stew. I did not add potatoes to this recipe (because I was serving it over leftover mashed potatoes) and I went light on the cayenne only because I was serving this to my husband and two kids. Not a bad stew, seems to be a little thin to me. I did have to thicken it up a bit with a little cornstarch slurry. I would make this again but double up on the veggies next time.

  • 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 green onions. Saved and will make again (if you dont like spicy foods then I would be careful with the various peppers)

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