Tex-Mex Beef Stew

• 2 tablespoons flour
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground dried ancho chile powder
• 1 1/2 lbs beef stew meat, cut into 2-inch cubes
• 1 onion, chopped
• 1 green pepper, seeded and diced
• 1 (12 ounce) bottle beer
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (11 ounce) can mexicorn
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

1. Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
2. Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
3. To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
4. Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.

flour, ground cumin, salt, ground dried ancho chile powder, beef stew meat, onion, green pepper, tomatoes, mexicorn, cilantro, lime juice

Taken from www.food.com/recipe/tex-mex-beef-stew-350026 (may not work)