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

Toss beef cubes with flour. 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. 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.

Add potatoes; simmer about 30 minutes more or until meat and potatoes are tender. Add hominy, green chiles, scallions and cilantro; heat through.

Makes 8 main-dish servings.