Ingredients

• 2 pounds beef stew meat
• 1/4 cup all-purpose flour
• 1/4 cup butter or margarine
• 6 cloves garlic, minced
• 3 cups beef broth
• 1 (12 ounce) bottle dark Mexican beer
• 1 cup mild or medium-hot green salsa
• 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
• 1 teaspoon ground cumin
• 3 medium potatoes, cubed
• 1 (14 1/2 ounce) can hominy, drained
• 12 scallions, bias-sliced into 1-inch pieces
• 1/4 cup snipped fresh cilantro

Instructions

1. Toss beef cubes with flour.
2. In a large Dutch oven brown the beef cubes, half at a time, in melted butter or margarine. Using a slotted spoon remove meat from pan. Add garlic to pan; cook 1 minute.
3. Add broth, beer, salsa, oregano and cumin. Return meat to pot. Bring to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until meat is nearly tender.
4. Add potatoes; simmer about 30 minutes more or until meat and potatoes are tender.
5. Add hominy, green chiles, scallions and cilantro; heat through.