Staying on the whole Mexican theme from Friday night’s dinner for Saturday’s night I pulled out some stew meat and I cooked it in the slow cooker using Saucy Mama’s Spicy Garlic Wing Sauce and served it with warm tortillas and a green salad.

It was so good and made a great dinner. We served Mirror Pond Pale Ale with this because I love that beer and it goes great with this kind of dish.

Mirror Pond is very easy to find in the Northwest, but a little harder to find elsewhere. It is well worth the trouble. It is made by Deshutes Brewery in Bend, Oregon www.deschutesbrewery.com

2-1/2 lbs boneless beef chuck cut into 1-1/2 inch pieces

2 Tablespoons olive oil

2 Large onions chopped

1/4 Cup all-purpose flour

1/2 bottle Saucy Mama’s Spicy Garlic Wing Sauce

4 Cups chicken broth

1 Tablespoon cumin

2 Tablespoons chili powder

2 Teaspoons paprika

1 Teaspoon Lords of Salt Sea Salt

Warm flour tortillas

Sour Cream

Chopped avocado

Grated extra sharp cheddar

Heat oil in a large heavy skillet over medium-high heat until it shimmers, add onion to skillet and cook until soft, about 5 minutes. Remove onion and set aside. Add beef to skillet and brown on all sides. If the skillet is too crowded do in more than one batch so the meat will brown properly. Add flour and stir to totally coat meat and brown while stirring frequently to a deep golden brown about 10 minutes. If the beef was done in more than one batch it is only necessary to do this with the last batch. Place beef and onions into slow cooker. Place 1 cup of chicken stock in the skillet and bring to a boil over medium-high heat stirring to get all the brown bits from the bottom of the skillet. Pour into the slow-cooker with the remaining chicken broth. Stir in the spices and salt. Cover and cook on low for 8 hours.

Serve with warmed flour tortillas and sour cream, chopped avocado, and grated cheddar for garnish. I really like extra sharp from Tillamook Creamery in Tillamook, Oregon. www.tillamookcheese.com