Mexican Sausage Stew

Mexican Sausage Stew
Servings: 6 Prep 15 mins Cook 2 hrs 10 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound beef brisket, cut into 1-inch chunks
  • 1/2 pound hot sausage, cut into 1-inch chunks
  • 1 cup sliced onion
  • 2 clove garlic, chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 13 3/4 ounce can beef broth
  • 1 12 ounce bottle Mexican beer
  • 1 cup water
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-1/2-inch chunks
  • 1 10 ounce box frozen corn
  • 2 tablespoons all-purpose flour
  • 3/4 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped cilantro
  • Tortilla chips (optional)

Make It

1. Heat oil in large Dutch oven. Working in batches, saute brisket and sausage until browned, 10 minutes. Transfer to plate.

2. Add onion and garlic to drippings in pot; cook until tender, about 8 minutes. Stir in cinnamon and allspice; cook 1 minute. Return meat and sausage to pot. Reserve 1/4 cup of the beef broth. Stir remaining broth, beer and water into mixture in pot. Cover and simmer until meat is tender, about 1-1/2 hours. Stir in potatoes; cook until potatoes are tender, 15 minutes. Stir in corn. Heat through.

3. Whisk flour and reserved 1/4 cup broth in small bowl. Stir into pot. Cook, stirring, until thickened.

4. To serve, ladle stew into bowls. Top each serving with 2 tablespoons of the cheese. Garnish with cilantro. Accompany with tortilla chips, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 412, Fat, total (g): 16, chol. (mg): 87, carb. (g): 33, pro. (g): 31, sodium (mg): 427, Percent Daily Values are based on a 2,000 calorie diet.