• Prep Time: 20 Minutes
  • Cook Time: 1 Hour. 15 Minutes
  • Serves 6



1 ½ pounds Thomas Farms Beef Chuck Roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large sweet onion, diced (about 2 cups)
2 red and/or green bell peppers, diced (about 2 cups)
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 28 ounces) diced tomatoes, undrained
1 can (12 ounces) dark beer
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 ½ cups thawed frozen whole kernel corn
2 tablespoons chopped fresh flat-leaf parsley
Sour cream
Shredded cheddar cheese
12 frozen potato pancakes, prepared according to package directions



  1. Place the beef into a bowl. Season with salt and pepper.  Add 1 tablespoon oil and toss to coat.  Heat a 4-quart saucepan over medium-high heat.  Add and cook the beef in batches until well browned.  Remove the beef from the saucepan and pour off any fat.
  2. Heat the remaining 1 tablespoon oil in the saucepan over medium heat. Add the onion, peppers, chili powder and cumin.  Cover and cook for 5 minutes or until the vegetables are tender.  Add the tomatoes and beer and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepan.
  3. Return the beef to the saucepan and heat to a boil. Reduce the heat to medium.  Cover and cook for 45 minutes or until the beef is fork-tender.  Stir in the beans and corn and cook until hot.  Season to taste with salt and pepper.  Sprinkle with the parsley and serve with the sour cream and shredded cheese.  Serve with the potato pancakes.