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Mexican Sausage Stew

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Submitted by martin

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 15
TABLESPOON ML CANOLA OIL
1 453.6
POUND G BEEF BRISKET
cut into chunks
½ 226.8
POUND G HOT ITALIAN SAUSAGES
cut into chunks *
1 237
CUP ML ONIONS
sliced
2 2
CLOVES CLOVES GARLIC
chopped
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML ALLSPICE
ground
1 1
CAN CAN BEEF STOCK *
1 1
BOTTLE BOTTLE BEER *
1 237
CUP ML WATER
1 ½ 680.4
POUNDS G SWEET POTATOES, OR YAMS
peeled, sliced
1 1
BOX BOX CORN
frozen *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¾ 177
CUP ML MONTEREY JACK CHEESE
shredded
2 3E+1
TABLESPOONS ML CILANTRO
chopped

Directions

Heat oil in large dutch oven.

Working in batches, sauté 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 ¼ cup beef broth.

Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1½ hours.

Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.

Whisk flour and reserved ¼ cup brothe in small bowl.

Stir into pot.

Cook stirring until thickened.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 463 53% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 251mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 18%
Sugars g
Protein 51g
Vitamin A 439% Vitamin C 41%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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