This was a great supper!!! I used top sirloin for the beef and cut it into small pieces. I browned them first. Then added the cartons of no salt beef stock (always have at least one half a carton left over in case you need to add more liquid as the soup condenses), frozen lima beans, frozen cut green beans, 1 can of dark kidney beans and carrots. To this I added burgundy wine (2 gluggs - professional cooking term), 5 cloves of garlic, chipolte pepper powder and salt. I left it on the lowest setting on the stove and stirred it occasionally for about 2 hours. It was very rich and full of flavor and little fat.
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