Cook Cook'S Fiend Stew - cooking recipe

Ingredients

1 tablespoon oil, divided
2 large sweet Spanish onions, coarsely chopped
2 1/2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons barbeque seasoning, to taste
4 cloves garlic, crushed, divided
3 pints beer, or as needed
3 large russet potatoes, cut into 1-inch chunks, or more to taste
2 dashes liquid smoke flavoring, or to taste
2 jalapeno peppers
2 (16 ounce) cans pinto beans, undrained

Preparation

Heat 1/2 of the oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes. Cover, reduce heat to low, and let onions continue cooking while continuing to next steps.
Rub beef with barbeque seasoning.
Add 2 garlic cloves to the onions. Increase heat and cook until fragrant, 1 to 2 minutes. Transfer mixture to a large pot.
Heat remaining oil in the same skillet. Sear beef chunks, in batches if necessary, until browned, about 7 minutes. Add to the pot with the onions. Pour in enough beer to cover the beef. Place lid on top and bring stew to a boil over medium-high heat. Add potatoes and liquid smoke; pour in remaining beer to cover potatoes. Cook for 1 hour, stirring occasionally.
Pour beans, liquids included, into the stew. Smash jalapeno peppers with the flat side of a knife. Add to the stew, along with remaining garlic. Simmer until stew is thick and beef is tender enough to break apart with a spoon, 30 to 60 minutes. Add more beer if the liquid level falls below the main ingredients. Remove lid and simmer if the stew is too watery.