Olympic Slow Cooker Stew
- SERVES
- 8
- COOK TIME
- 8 Hr
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 pound bottom round beef, cut into 1-inch chunks
- 1 1/2 pound pork butt, cut into 1-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 4 clove 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 tablespoon white vinegar
- 6 cup 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.
Notes
- 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.