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Chuck Wagon Stew
Great for camping
- 4 pounds brisket with excess fat removed
- Salt and pepper to taste
- Bacon drippings
- 2 cloves garlic, finely chopped
- 2 medium white onions, chopped
- Water
- 1 can of beer
- 4medium-size potatoes
- 1 cups corn
- 1 (28-ounce) can chopped tomatoes
- 1 (6 ounce) can chopped green chilies
- Cube brisket into bite-sized pieces and season with salt and pepper.
- Brown the meat in bacon drippings and then add chopped garlic and onion.
- After the meat is browned, add water and beer to cover and bring to a low boil, cooking until tender.
- When the brisket is tender, add the other ingredients and additional water if needed, and bring back to a slow boil until stew is fully cooked.
- Add more seasoning to taste.
- Feeds 10
Serve with cornbread,
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