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Recipe Summary

prep:
15 mins
cook:
2 hrs 10 mins
Servings:
6
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Ingredients

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Directions

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

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  • 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.

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

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  • 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

412 calories; total fat 16g; cholesterol 87mg; sodium 427mg; carbohydrates 33g; protein 31g.

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