Description
A rich, delicious, hearty stew-like soup that’s perfect for the cold nights. Easy meal served with bread. My family have been making this for generations.
Ingredients
- 2 ½ cups speckled sugar beans
- water to cover
- 2 pounds bone-in beef chuck, cut into chunks
- 4 large onions, thickly sliced
- 1 cube beef bouillon
- 2 ½ tablespoons hot water
- ¾ cup red wine
- ¼ cup tomato paste
- 1 packet dry oxtail soup mix
- 3 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 pinch cayenne pepper (Optional)
Instructions
- Place sugar beans into a large container and cover with several inches of cool water; let soak
- 8 hours to overnight.
- Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone
- about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.
- Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer
- adding more water if needed
- until beans are tender
- about 1 hour. Stir in beef pieces and onions; bring soup to a boil.
- Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine
- tomato paste
- dry soup mix
- Worcestershire sauce
- soy sauce
- and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 2 hrs 50 mins
Total Time: 11 hrs 10 mins
Servings: 8