Spicy Chunks of Stewed Beef Soup

5 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    10 h
  • Ready In

    12 h 30 m
Recipe by  Rob Belyk

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

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Adjust Servings

Original recipe yields 15 servings



  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.

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Reviews (5)

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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.



would not suggest trying unless you ahve lots of time and it was not that good

Sarah Jo

Sarah Jo

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.

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Amount Per Serving (15 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet



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Slow Cooker Beef Vegetable Soup


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Alison's Slow Cooker Vegetable Beef Soup