Olympic Slow Cooker Stew


•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


1.In a slow cooker, place beef and pork, then sprinkle with salt and pepper; mix well. Add onion, garlic, and broth, stirring to combine.
2.Cover and cook on LOW 6 hours. Add beans and smoked sausage and continue cooking 2 hours, or until meat is fork-tender.
3.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.