Mexican Seafood Stew
INGREDIENTS:
1 tb Canola oil
1 lb Beef brisket; cut into
-chunks
1/2 lb Hot sausage; cut into chunks
1 c Sliced onion
2 Cloves garlic; chopped
1 ts Ground cinnamon
1/2 ts Ground allspice
1 cn (13-oz) beef broth
1 Bottle Mexican beer
1 c Water
1 Sweet potato; peeled, sliced
-into 1 inch chunks
1 Box (10-oz) frozen corn
2 tb All purpose flour
3/4 c Shredded Monterey Jack
-cheese
2 tb Chopped cilantro
1 tb Canola oil
1 lb Beef brisket; cut into
-chunks
1/2 lb Hot sausage; cut into chunks
1 c Sliced onion
2 Cloves garlic; chopped
1 ts Ground cinnamon
1/2 ts Ground allspice
1 cn (13-oz) beef broth
1 Bottle Mexican beer
1 c Water
1 Sweet potato; peeled, sliced
-into 1 inch chunks
1 Box (10-oz) frozen corn
2 tb All purpose flour
3/4 c Shredded Monterey Jack
-cheese
2 tb Chopped cilantro
Recipe By: Family Circle
Heat oil in large dutch oven. Working in batches, saute brisket and sausage until browned, approx. 10 minutes. Transfer to plate.
Add onions and garlic to drippings in pot, cook until tender, about 8 minutes, being careful NOT to burn the garlic. Stir in cinnamon and allspice, cook 1 minute. Return meat and sausage to pot. Reserve 1/4 cup beef broth. Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1 1/2 hours. Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.
Whisk flour and reserved 1/4 cup brothe in small bowl. Stir into pot. Cook stirring until thickened.
To serve.... ladle stew into bowls. Top each serving with 2 tablespoons cheese. Garnish with cilantro, accompany with tortilla chips.
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