Yield: 8-10 servings
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2.25-pound) boneless chuck roast, trimmed and cut into 1-inch cubes
3 tablespoons vegetable oil
1 yellow onion, thinly sliced
¼ cup seeded, chopped poblano pepper
1 tablespoon minced garlic
2 (12-ounce) dark beers, such as Dos Equis Ambar, divided
8 cups beef broth
1 (28-ounce) can fire-roasted tomatoes
4 cups quartered red potatoes
Garnish: strips of poblano pepper
1. In a large bowl, combine flour, salt, and pepper, mixing well. Add cubed roast to flour, tossing gently to coat.
2. In a large Dutch oven, heat oil over medium-high heat. Add beef; cook, stirring frequently, until meat is browned, 5 to 6 minutes. Transfer beef to a plate, and keep warm.
3. Add onion to Dutch oven. Cook for 2 to 3 minutes, stirring frequently. Add poblano and garlic; cook until pepper begins to soften, 1 to 2 minutes. Add 1 beer to onion mixture. Simmer until onion is translucent, 5 to 7 minutes.
4. Return beef to onion mixture, stirring well. Add beef broth, tomatoes, and remaining beer. Bring to a boil over medium-high heat. Reduce heat to medium. Cover, and cook until beef is tender, 1 to 1½ hours. Add potatoes; cook until potatoes are tender, approximately 15 minutes. Garnish with strips of poblano pepper, if desired.