Brisket Chunk Wagon Stew Recipe

Name: Brisket Chunk Wagon Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Bacon grease or possibly vegetable oil; 3 lb Beef brisket, fat trimmed and cut into; 1 1/2 x In cubes; 3/4 tsp Salt; 1/2 tsp Black pepper, freshly grnd; 1 lrg Onion, minced; 2 x Cloves garlic, chopped; 4 c. Beef stock (preferably homemade or possibly canned Low-sodium broth); 2 can (4 ounce ea) minced mild green chilies, liquid removed; 2 lb Red-skinned potatoes, scrubbed and cut into; 1 x In pcs; 2 c. Fresh or possibly thawed frzn corn kernels; 1/4 c. Fresh cilantro (coriander) or possibly parsley, minced; 1 c. Flour

Servings: persons

2 Tbsp. Bacon grease or possibly vegetable oil
3 lb Beef brisket, fat trimmed and cut into
1 1/2 x In cubes
3/4 tsp Salt
1/2 tsp Black pepper, freshly grnd
1 lrg Onion, minced
2 x Cloves garlic, chopped
4 c. Beef stock (preferably homemade or possibly canned Low-sodium broth)
2 can (4 ounce ea) minced mild green chilies, liquid removed
2 lb Red-skinned potatoes, scrubbed and cut into
1 x In pcs
2 c. Fresh or possibly thawed frzn corn kernels
1/4 c. Fresh cilantro (coriander) or possibly parsley, minced
1 c. Flour

1
In a large flameproof casserole or possibly Dutch oven, heat the bacon grease over medium heat.
2
Season the beef brisket with salt and pepper.
3
Working in batches to avoid crowding, add in the brisket and cook, turning occasionally, till browned on all sides, about 8 min.
4
Transfer the brisket to a plate.
5
Add in the onion and garlic to the casserole and cook, stirring often, till the onion is softened, about 4 min.
6
Stir in the beef stock.
7
Return the brisket to the pot and add in the chilies.
8
Bring to a simmer over high heat, skimming off any foam which forms on the surface.
9
Reduce the heat to low, cover and simmer till the brisket is tender, about 2-1/2 hrs.
10
During the last 30 min, stir in the potatoes, corn, and cilantro.
11
Remove from the heat and let stand 5 min.
12
Skim any fat from the top of the stew.
13
(It's easier to remove the fat if the stew is cooled to room temperature, covered and refrigerated overnight.
14
Throw away hardened fat from surface.
15
Reheat gently over low heat before proceeding.)
16
In a small bowl, whisk 1 c. of the cooking liquid with the flour till smooth.
17
Stir into the stew and simmer till the sauce is thickened, about 3 min.
18
Season the stew with additional salt and pepper; serve warm.
19
Freezes and reheats well.

1516

kcal

Calories

Fat

129

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbsp. Bacon grease or possibly vegetable oil, 3 lb Beef brisket, fat trimmed and cut into, 1 1/2 x In cubes, 3/4 tsp Salt, and more.

Yes, Brisket Chunk Wagon Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!