Paniolo Beef Stew
1/4 cup vegetable oil
5 pounds stew meat, cubed
1/2 cup flour
1 large onion, sliced thin
3 large tomatoes, seeded, in 1/2-inch dice
2 to 8 ounces serrano chiles, seeded and diced (use gloves when handling)
3 large cloves garlic, minced
1/4 cup packed brown sugar
1 12-ounce can beer
2 cups water
3/4 cup dijon mustard
1/2 teaspoon ground cumin
1 teaspoon oregano
3/4 teaspoon allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
1 green bell pepper, julienned
1 red bell pepper julienned
1 cup frozen corn kernels, defrosted and drained
Cilantro leaves, for garnish
Heat 1 tablespoon of the oil in a large skillet. Pat beef cubes dry and dredge in flour, shaking off excess. Brown meat on all sides, working in batches; add more oil with each batch. Place in a large pot.
Sauté onions in the same skillet until soft. Add tomatoes, chiles, garlic and brown sugar. Add beer to deglaze pan. Add mixture to meat in pot.
Add water, mustard and spices to pot and bring to a boil, stirring often. Reduce heat and simmer about 1 1/2 hours, until meat is tender. Skim fat.
Add bell peppers and corn; cook 5 more minutes. Garnish with cilantro.
Serves 12
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