Southwest Stew on a Stick

Name: Southwest Stew on a Stick
Cuisine: American
Ingredients: 1½ teaspoons kosher salt or coarse sea salt, or more to taste; 1½ teaspoons kosher salt or coarse sea salt, or more to taste; 1 teaspoon dry mustard; ¾ teaspoon ground cumin; ½ teaspoon cayenne; ½ teaspoon freshly ground black pepper; 2 pounds top sirloin, cut into 1-inch cubes; 1½ cups pearl onions, peeled and parboiled; 6 carrots, cut into thick chunks and parboiled; 6 carrots, cut into thick chunks and parboiled; ¾ cup beer; ¾ cup beef stock; 2 tablespoons tomato paste; 2 tablespoons molasses; ½ teaspoon chili powder

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

An old favorite, beef stew, tastes as good in kebob form as in a bowl. You’ll want to use a tender cut of beef, though, for the relatively short cooking period. Either metal or soaked wooden skewers can be used. The kebobs are finished with a beer and molasses glaze.

Ingredients

Stew Rub

2 teaspoons chili powder
1½ teaspoons kosher salt or coarse sea salt, or more to taste

Americas
United States

Method

At least 2 hours and up to 4 hours before you plan to barbecue, combine the dry rub ingredients in a small bowl. Toss the meat cubes with the rub, spoon them into a large plastic bag, and refrigerate.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the meat from the refrigerator and skewer pieces of meat alternate