Spicy Beef and Bean Stew
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Richie K
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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.
Rob Belyk
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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