Ingredients

• 2 1/2 pounds beef shoulder, arm or blade roast boneless, cut into 1/2-inch pieces
• 2 tablespoons vegetable oil, divided
• 1 teaspoon salt
• 3 cloves garlic, minced
• 2 (14 1/2 ounce) cans diced tomatoes with green peppers and onions, undrained
• 1 (12 ounce) bottle beer
• 2 tablespoons adobo sauce from chipotle peppers
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 (15 ounce) can black beans, rinsed, drained
• 3 tablespoons masa harina
• Dairy sour cream

Instructions

1. Cut beef roast into 1/2-inch pieces.
2. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
3. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute.
4. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil.
5. Reduce heat; cover tightly and simmer for 1 1/2 to 1 3/4 hours or until beef is fork-tender.
6. Stir in beans and masa harina; return to a boil.
7. Reduce heat; simmer for 1 to 2 minutes or until slightly thickened, stirring constantly.
8. Serve with sour cream, as desired.