Brisket Chunk Wagon Stew
| Yield: | 1 Recipe |
| Categories: |
| 2 | tb | Bacon grease or vegetable oil |
| 3 | lb | Beef brisket, fat trimmed and cut into |
| 1 1/2 | In cubes | |
| 3/4 | ts | Salt |
| 1/2 | ts | Black pepper, freshly ground |
| 1 | lg | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 4 | c | Beef stock (preferably homemade or canned |
| Low-sodium broth) | ||
| 2 | cn | (4 oz ea) chopped mild green chilies, drained |
| 2 | lb | Red-skinned potatoes, scrubbed and cut into |
| 1 | In pieces | |
| 2 | c | Fresh or thawed frozen corn kernels |
| 1/4 | c | Fresh cilantro (coriander) or parsley, chopped |
| 1 | c | Flour |
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