Dillion's Southwest Stew

By á-47

There are no shortcuts to great tasting stew. Preparing this Southwestern Smoked Stew requires time ... time to find the right ingredients .. time to find the freshest ingredients ... time to cook the recipe correctly. But, when it's time to eat, this hearty stew will warm any tummy on a chilly day.

The smoked beef and pork are key ingredients that add a powerful smoky flavor.

Ingredients

• 1/2 lb. butter
• 2 Tbsp. minced garlic
• 1/2 cup diced yellow onions
• 1/2 cup diced poblano peppers
• 2 cups diced red bell peppers
• 2 cups diced green bell peppers
• .
• 3/4 cup flour
• .
• 8 cans chicken broth (15 oz. can)
• .
• 3 Tbsp. beef base
• 1 Tbsp. chicken base
• 3 Tbsp. hot sauce
• 1 Tbsp. salt
• 2 Tbsp. dark chili powder
• 1 Tbsp. black pepper
• 2 Tbsp. southwest seasoning
• 1 Tbsp. roasted garlic pepper
• .
• 2 cans diced tomatoes and juice (15 oz can)
• 2 cups sweet corn
• 2 lb.s smoked beef, cubed
• 2 lbs. smoked pork, cubed
• 2 lbs. carrots par cooked and sliced thin
• 2 lbs. peeled baked potatoes, cubed

Preparation

Step 1

Place butter in large stick pot and melt. Add the garlic, onion, peppers and saute until soft.

Add flour and cook over high heat until flour browns.

Slowly add chicken broth over high heat and whisk until mixture is removed from bottom of the pot. Bring to a slow boil, stirring constantly, and reduce heat to medium low.

Add bases and seasonings,whisk into mixture stirring constantly.

Add meat and vegetables to the pot. Continue to simmer over medium-low heat for 1 1/2 hours, stirring frequently. Add water if the stew appears dry. The beef and pork should be tender enough to fall apart, blending with soft vegetables into a thick sauce. The stew can be served immediatley and also reheats well.