Cook Cook's Fiend Stew recipe

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Ingredients

1 tablespoon oil, divided
2 large sweet Spanish onions, coarsely chopped
2 ½ 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

Nutrition Info

357.3 calories
carbohydrate: 35.4 g
cholesterol: 43 mg
fat: 12.5 g
fiber: 6.1 g
protein: 17.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 720.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

The inspiration of this recipe came straight from the video game Fallout: New Vegas. I have, however, made a few changes to enhance its overall quality. This is a hearty, spicy, and very tasty stew that has gotten me through some rough times;the ingredients are all relatively cheap, healthy, and filling--ideal for the starving student type-- not that I'd expect anyone else to enjoy it any less. Serve, optionally, with a dollop of sour cream. This will keep in the fridge for 10 to 14 days, and reheats quite well.

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