Cook Cook'S Fiend Stew Recipe

Name: Cook Cook'S Fiend Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil, divided; 2 large sweet Spanish onions, coarsely chopped; 2 1/2 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

Servings: persons

1 tablespoon oil, divided
2 large sweet Spanish onions, coarsely chopped
2 1/2 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

1
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.
2
Rub beef with barbeque seasoning.
3
Add 2 garlic cloves to the onions. Increase heat and cook until fragrant, 1 to 2 minutes. Transfer mixture to a large pot.
4
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.
5
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.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tablespoon oil, divided, 2 large sweet Spanish onions, coarsely chopped, 2 1/2 pounds boneless beef chuck, cut into 1-inch pieces, 2 tablespoons barbeque seasoning, to taste, and more.

Yes, Cook Cook'S Fiend Stew 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.

Cook Cook'S Fiend Stew

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