Mexican Sausage Stew

Directions

Heat oil in large dutch oven.

Working in batches, sauté brisket and sausage until browned, approx. 10 minutes. Transfer to plate.

Add onions and garlic to drippings in pot, cook until tender, about 8 minutes, being careful NOT to burn the garlic.

Stir in cinnamon and allspice, cook 1 minute.

Return meat and sausage to pot.

Reserve ¼ cup beef broth.

Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1½ hours.

Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.

Whisk flour and reserved ¼ cup brothe in small bowl.

Stir into pot.

Cook stirring until thickened.