Spicy Beef and Bean Stew
A hot and hearty beef stew made in advance in the slow cooker. Set it up in the morning and it will be ready for dinner with very little work in the kitchen. The beans will have to be soaked in advance.
Ingredients
Serves: 15
- 1 cup (185g) dry mixed beans
- 750g cubed beef stew meat- like skirt or chuck
- 5 cups (1 1/4 litres) beef stock
- 1 cup (250ml) red wine
- 810g can whole peeled tomatoes
- 4 large carrots, cut into 5cm pieces
- 3 stalks celery, cut into 5cm pieces
- 3 potatoes, peeled and cubed
- 3 cloves garlic, minced
- 4 spring onions, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon chilli flakes
- 1 tablespoon dried oregano
- 1 tablespoon ground dry mustard
- 1 dash hot sauce
Directions
Preparation:30min ›
Cook:10hours ›
Extra time:2hours soaking ›
Ready in:12hours30min
- Rinse and pick through beans and place in a medium saucepan with water to cover by 5cm. Bring to a boil for 10 minutes, then remove from heat, cover and let soak 2 hours. Drain and rinse.
- In a 5 litre slow cooker, combine beans, stew meat, stock, wine, tomatoes, carrots, celery, potatoes, garlic and onions. Season with salt, pepper, cayenne, chilli flakes, oregano, mustard and hot sauce. Cover and cook on low 10 to 12 hours.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (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 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. - 16 Feb 2004 (Review from Allrecipes USA and Canada)
would not suggest trying unless you ahve lots of time and it was not that good - 04 Feb 2004 (Review from Allrecipes USA and Canada)
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. - 13 Nov 2012 (Review from Allrecipes USA and Canada)
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