Spicy Chunks of Stewed Beef Soup |
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Prep Time: 2 Minutes Cook Time: 600 Minutes |
Ready In: 602 Minutes Servings: 8 |
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This recipe isn't for the light hearted. It is packed with a punch from the spices used. Ingredients:
1 cup dry mixed beans |
1 1/2 lbs cubed beef stew meat |
5 cups beef broth |
1 cup red wine |
1 (28 ounce) can diced tomatoes |
4 large carrots, cut in bite size |
3 stalks celery, cut in bite size |
3 potatoes, peeled and cubed |
3 minced garlic cloves |
4 chopped green onions |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon ground cayenne pepper |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon dried oregano |
3 tablespoons quick-cooking tapioca |
1 tablespoon ground dry mustard |
1 dash hot sauce |
Directions:
1. Rinse and pick through dry beans.
2. Place in a medium saucepan covered with water 2 inches above dry beans.
3. Bring to a boil for 10 minutes, then remove from heat.
4. Let beans soak for 2 hours.
5. Don't remove lid to saucepan.
6. Drain and rinse.
7. Can let them soak overnight in water.
8. In the morning, just drain and rinse.
9. In a 6 quart slow cooker, combine beans, stew meat, broth, wine, tomatoes, carrots, celery, potatoes, garlic and onions.
10. Season with salt, pepper, cayenne, red pepper flakes, oregano, mustard, hot sauce and quick cooking tapioca.
11. Cook on low for 10 to 12 hours.
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