Chuck Wagon Stew
From crabhappychick 15 years agoIngredients
- 5 slices bacon, chopped shopping list
- 5 pounds beef brisket, trimmed and cut into small bite sized pieces shopping list
- 1 can beer shopping list
- crazy salt, to taste shopping list
- black pepper, Hot Shot kind, to taste shopping list
- 2 tablespoons coffee powder, instant shopping list
- 4 cloves garlic, minced shopping list
- 1 large white onion, chopped shopping list
- 3 large red potatoes, scrubbed and diced small shopping list
- 10 ounces canned corn, DelMonte Summer Crisp or frozen shopping list
- 1 can tomatoes with green chilies, Ro-Tel brand shopping list
- 1 tablespoon chili powder, ancho chile powder shopping list
- 2 tablespoons beef bouillon granules, I like beef soup base shopping list
How to make it
- Fry bacon over medium-low heat in a large Dutch oven. Remove bacon and use for something else. (either that or its SNACK TIME!)
- Toss brisket cubes with Crazy salt and Hot Shot. Brown in bacon fat, cooking in batches. Remove meat and add garlic and onion; cook until onion is soft. Return meat to pot, add beer and water to cover and bring to a low boil, cooking until tender for about 2 hours.
- When brisket is tender, add potatoes, corn, Ro-Tels, chile powder and soup base. Simmer until potatoes are tender and stew comes together nicely.
- NOTE: To make this gluten-free, use a good gluten-free beer.
The Rating
Reviewed by 4 people-
let me at them coyotes................... lol nice one there
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Yummy, sounds great!
bluewaterandsand in GAFFNEY loved it -
I love coyotes. Also hot stuff.
jenniferbyrdez in kenner loved it
Reviews & Comments 4
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