Mexican Sausage Stew

• 1 tablespoon canola oil
• 1 pound beef brisket cut into chunks
• 1/2 pound hot italian sausages cut into chunks
• 1 cup onions sliced
• 2 cloves garlic chopped
• 1 teaspoon cinnamon ground
• 1/2 teaspoon allspice ground
• 1 can beef stock
• 1 bottle beer
• 1 cup water
• 1 1/2 pounds sweet potatoes, or yams peeled, sliced
• 1 box corn frozen
• 2 tablespoons flour, all-purpose
• 3/4 cup monterey jack cheese shredded
• 2 tablespoons cilantro chopped

1. Heat oil in large dutch oven.
2. Working in batches, saute brisket and sausage until browned, approx.
3. 10 minutes.
4. Transfer to plate.
5. Add onions and garlic to drippings in pot, cook until tender, about 8 minutes, being careful NOT to burn the garlic.
6. Stir in cinnamon and allspice, cook 1 minute.
7. Return meat and sausage to pot.
8. Reserve 1/4 cup beef broth.
9. Stir in remaining broth, beer and water.
10. Cover and simmer until meat is tender, about 1 1/2 hours.
11. Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.
12. Whisk flour and reserved 1/4 cup brothe in small bowl.
13. Stir into pot.
14. Cook stirring until thickened.

canola oil, beef brisket, onions, garlic, cinnamon ground, allspice ground, beef stock, water, sweet potatoes, corn frozen, flour, cilantro

Taken from recipeland.com/recipe/v/mexican-sausage-stew-43071 (may not work)