This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.
You can use the cheapest cuts of meat in this recipe because the vinegar in the peppers breaks down the fibers in the meat. This recipe is from The Best Slow Cooker Cookbook Ever by Natalie Haughton. I sometimes stuff the beef, peppers and chopped fresh tomatoes into pita breads.
The cranberry gravy is different than we are use to using with brisket. Normally I want to barbeque it, or smoke it, but this makes a nice change. Be sure to slice the brisket ACROSS the grain or it will loose the juices and be dry and tough. The grain does not go through the brisket straight, so be sure to keep turning the beef when the grain changes direction. That is an important secret!
This recipe comes from my niece. She is a teacher and loves to serve "quick and easy". This recipe will make about 12 servings, but you could cut it down if you like by using small cans of vegetables. You could also make it in a crockpot.
This dish is particularly good for pot luck or picnics. Prep time does not include cooking the chicken. I usually have pre-cooked chicken in my freezer. You can also cook in an oven for 30 minutes at 350 degrees F.
This is a good recipe to use when you have company and are using the oven for other cooking. This is done in 1 1/2 hours to 3 hours tops. I entered 2 hours as the cooking time because the description won't let you put in 1/2 hour times.