Ingredients

• 1 1/2 pounds beef stew meat
• 1 teaspoon salt
• 8 ounces uncooked chorizo sausage or other sausage, casings removed
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 teaspoons ground ancho chile pepper
• 2 teaspoons Mexican-style chili powder or chili powder
• 1 12 ounce bottle dark Mexican beer, such as Negra Modelo
• 1 14 1/2 ounce can diced tomatoes, undrained
• 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
• 2 large carrots, peeled and cut into 1/2-inch pieces

Directions

1. Preheat oven to 300 degrees F. Season stew meat with salt; set aside. In a 5- to 6-quart Dutch oven cook the sausage over medium-high heat until browned. Remove to a bowl with a slotted spoon. Add beef in batches to pan and sear until deep brown all over, about 5 minutes per side. Remove beef to bowl with sausage.
2. Add onion to pot; cook 4 minutes or until lightly browned. Add garlic and cook 1 minute. Stir in flour, ground ancho chile pepper, and chili powder; cook 1 minute. Add beer and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Return sausage and beef to pot, pushing beef into the liquid. Stir in potatoes, carrots and just enough water to cover the vegetables (about 2 cups). Return to boiling. Cover and bake 4 hours or until vegetables and meat are fork-tender. Spoon off excess fat before serving.