1855 Brisket Cowboy Stew



  • Brisket
  • Onion
  • ½ stick butter
  • 3 Tbsp flour
  • 1 Tbsp chopped garlic
  • Small red skin potatoes
  • Baby carrots
  • Celery
  • 1 can diced tomatoes
  • 1 can diced green chiles


  1. Cook your brisket then cube the brisket into bite-sized pieces
  2. Add the cubed brisket to a Dutch oven or pot
  3. Add the chopped onion and cook a few minutes
  4. Add a half stick of melted butter and flour and stir until the mixture starts to thicken
  5. Add the chopped garlic and vegetables and mix well
  6. Let cook for 1 hour or until carrots and potatoes are tender (stir occasionally)
  7. Serve with rolls or biscuits

From 1855 Ambassador Troy Camp @Bandits_backyard_bbq.


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