Chuck Wagon-Style Brisket Stew Recipe

Name: Brisket Chuck Wagon Stew
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8
Ingredients: 2 tablespoons bacon grease or vegetable oil; 3 pounds beef brisket (fat trimmed and cut into 1 1/2-inch cubes); 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large onion (chopped); 2 cloves garlic (minced); 4 cups beef stock (preferably homemade or canned low-sodium broth); 2 cans (4 ounces each) chopped mild green chilies (drained); 2 pounds red-skinned potatoes (scrubbed and cut into 1-inch pieces); 2 cups fresh or thawed frozen corn kernels; 1/4 cup fresh cilantro (coriander) or parsley (chopped); 1 cup flour

Prep: 20 mins

Cook: 2 hrs 30 mins

Total: 2 hrs 50 mins

Servings: 8 servings

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Nutrition Facts (per serving)
778	Calories
42g	Fat
42g	Carbs
59g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	778
% Daily Value*
Total Fat 42g	54%
Saturated Fat 22g	111%
Cholesterol 163mg	54%
Sodium 702mg	31%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	20%
Protein 59g
Calcium 127mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brisket is the basis for a flavorful and hearty beef with potatoes, onions, and corn. The brisket is slow-simmered for 2 1/2 hours, so plan ahead. You may wish to cook the brisket a day in advance so you can refrigerate it to remove the grease. Then reheat, add the vegetables and finish.

"National Cowboy Hall of Fame Chuck Wagon Cookbook" by B. Byron Price

2 tablespoons bacon grease or vegetable oil
3 pounds beef brisket (fat trimmed and cut into 1 1/2-inch cubes)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion (chopped)
2 cloves garlic (minced)
4 cups beef stock (preferably homemade or canned low-sodium broth)
2 cans (4 ounces each) chopped mild green chilies (drained)
2 pounds red-skinned potatoes (scrubbed and cut into 1-inch pieces)
2 cups fresh or thawed frozen corn kernels
1/4 cup fresh cilantro (coriander) or parsley (chopped)
1 cup flour

In a large flame-proof casserole or Dutch oven, heat the bacon grease over medium heat. Season the beef brisket with salt and pepper. Working in batches to avoid crowding, add the brisket and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the brisket to a plate.
Add the onion and garlic to the casserole and cook, stirring often, until the onion is softened, about 4 minutes. Stir in the beef stock.
Return the brisket to the pot and add the chilies. Bring to a simmer over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer until the brisket is tender, about 2 1/2 hours.
During the last 30 minutes, stir in the potatoes, corn, and cilantro.
Remove from the heat and let stand 5 minutes. Skim any fat from the top of the stew. (It's easier to remove the fat if the stew is cooled to room temperature, covered and refrigerated overnight. Discard hardened fat from surface. Reheat gently over low heat before proceeding.)
In a small bowl, whisk 1 cup of the cooking liquid with the flour until smooth. Stir into the and simmer until the sauce is thickened, about 3 minutes. Season the stew with additional salt and pepper; serve hot. Freezes and reheats well.