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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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You can almost hear the coyotes howling in the distance while the stew simmers over glowing coals of a campfire.....or just simmer indoors on the stove. Great one dish dinner! Ingredients:
5 slices bacon, chopped |
5 pounds beef brisket, trimmed and cut into small bite sized pieces |
1 can beer |
crazy salt, to taste |
black pepper, hot shot kind, to taste |
2 tablespoons coffee powder, instant |
4 cloves garlic, minced |
1 large white onion, chopped |
3 large red potatoes, scrubbed and diced small |
10 ounces canned corn, delmonte summer crisp or frozen |
1 can tomatoes with green chilies, ro-tel brand |
1 tablespoon chili powder, ancho chile powder |
2 tablespoons beef bouillon granules, i like beef soup base |
Directions:
1. Fry bacon over medium-low heat in a large Dutch oven. Remove bacon and use for something else. (either that or its SNACK TIME!)
2. 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.
3. When brisket is tender, add potatoes, corn, Ro-Tels, chile powder and soup base. Simmer until potatoes are tender and stew comes together nicely.
4. NOTE: To make this gluten-free, use a good gluten-free beer.
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