Mexican Sausage Stew

Makes 6
Prep 15 m
Cook 130 m



  1. 1 of 4 Heat oil in large Dutch oven. Working in batches, saute brisket and sausage until browned, 10 minutes. Transfer to plate.
  2. 2 of 4 Add onion and garlic to drippings in pot; cook until tender, about 8 minutes. Stir in cinnamon and allspice; cook 1 minute. Return meat and sausage to pot. Reserve 1/4 cup of the beef broth. Stir remaining broth, beer and water into mixture in pot. Cover and simmer until meat is tender, about 1-1/2 hours. Stir in potatoes; cook until potatoes are tender, 15 minutes. Stir in corn. Heat through.
  3. 3 of 4 Whisk flour and reserved 1/4 cup broth in small bowl. Stir into pot. Cook, stirring, until thickened.
  4. 4 of 4 To serve, ladle stew into bowls. Top each serving with 2 tablespoons of the cheese. Garnish with cilantro. Accompany with tortilla chips, if desired. Makes 6 servings.
Nutrition Information for Mexican Sausage Stew
Servings Per Recipe: 6
Per Serving: 412 kcal cal., 16 g Fat, total, 87 mg chol., 31 g pro., 427 mg sodium, 33 g carb.
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Printed from 07/16/2019