Olympic Slow Cooker Stew
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To celebrate the 2016 Summer Olympic games, we came up with this recipe for Olympic Slow Cooker Stew. It's based off of Brazil's national dish (feijoada), which is basically a stew made with beef, pork, and beans that's typically served over rice. Our slow cooker version is super simple, hearty, and delicious!
What You'll Need
- 1 1/2 pounds bottom round beef, cut into 1-inch chunks
- 1 1/2 pounds pork butt, cut into 1-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained, with 1 can of beans mashed
- 1 pound smoked sausage, cut in 1-inch diagonal chunks
- 2 tablespoons white vinegar
- 6 cups hot cooked white rice
What to Do
- In a slow cooker, place beef and pork, then sprinkle with salt and pepper; mix well. Add onion, garlic, and broth, stirring to combine.
- Cover and cook on LOW 6 hours. Add beans and smoked sausage and continue cooking 2 hours, or until meat is fork-tender.
- Stir in vinegar, then serve over rice.
- You can serve this stew with a few fresh orange wedges, just like they do in Brazil!
- The great thing about Brazilian feijoada is that it never has to be made the same twice, since it's often made with a variety of meats!
- To cut down on the cooking time, cook on high heat 4 hours.
Nutritional InformationShow More
Servings Per Recipe: 8
- Calories 672
- Calories from Fat 242
- Total Fat 27g 41 %
- Saturated Fat 9.0g 45 %
- Trans Fat 0.2g 0 %
- Protein 55g 111 %
- Cholesterol 151mg 50 %
- Sodium 1,184mg 49 %
- Total Carbohydrates 47g 16 %
- Dietary Fiber 5.8g 23 %
- Sugars 2.3g 0 %