Cook Cook's Fiend Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 1 tablespoon oil, divided 2 large sweet Spanish onions, coarsely chopped 2 ½ pounds boneless beef chuck, cut into 1-inch pieces 2 tablespoons barbeque seasoning, to taste 4 cloves garlic, crushed, divided 3 pints beer, or as needed 3 large russet potatoes, cut into 1-inch chunks, or more to taste 2 dashes liquid smoke flavoring, or to taste 2 jalapeno peppers 2 (16 ounce) cans pinto beans, undrained
Nutrition Info
- 357.3 caloriescarbohydrate: 35.4 gcholesterol: 43 mgfat: 12.5 gfiber: 6.1 gprotein: 17.6 gsaturatedFat: 4.5 gservingSize: -sodium: 720.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Cook Cook's Fiend Stew
Directions
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Heat 1/2 of the oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes. Cover, reduce heat to low, and let onions continue cooking while continuing to next steps.
Rub beef with barbeque seasoning.
Add 2 garlic cloves to the onions. Increase heat and cook until fragrant, 1 to 2 minutes. Transfer mixture to a large pot.
Heat remaining oil in the same skillet. Sear beef chunks, in batches if necessary, until browned, about 7 minutes. Add to the pot with the onions. Pour in enough beer to cover the beef. Place lid on top and bring stew to a boil over medium-high heat. Add potatoes and liquid smoke, pour in remaining beer to cover potatoes. Cook for 1 hour, stirring occasionally.
Pour beans, liquids included, into the stew. Smash jalapeno peppers with the flat side of a knife. Add to the stew, along with remaining garlic. Simmer until stew is thick and beef is tender enough to break apart with a spoon, 30 to 60 minutes. Add more beer if the liquid level falls below the main ingredients. Remove lid and simmer if the stew is too watery.