Cook Cook'S Fiend Stew

• 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

1. 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.
2. Rub beef with barbeque seasoning.
3. Add 2 garlic cloves to the onions. Increase heat and cook until fragrant, 1 to 2 minutes. Transfer mixture to a large pot.
4. 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.
5. 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.

oil, sweet spanish onions, boneless beef chuck, barbeque seasoning, garlic, pints beer, russet potatoes, liquid smoke flavoring, peppers, pinto beans

Taken from www.allrecipes.com/recipe/269936/cook-cooks-fiend-stew/ (may not work)