Tex-Mex Beef Stew - cooking recipe

Ingredients

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

Preparation

Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
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.
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.