Method
- Cube the roast into ¾" pieces, season with salt & pepper, sear in batches so they don't steam each other.
- Remove last batch, add sausage and cook until just brown (maybe do this in two batches so it gets caramelized). Remove sausage and add onions & peppers (all small dice). Sauté until onions are translucent.
- Add garlic, sauté until garlic is aromatic (about a minute).
- Add enough flour to make a roux (probably about a half cup, but use your judgment) and stir for about 1-2 minutes (until it just turns a little darker).
- Deglaze with about ¾ cup red wine and let reduce for about 2 minutes.
- Add tomatoes with juice and about ½ Tbsp Sriracha, cook for about 3-4 minutes.
- Add all meat back in pot, season with:
- About 1 Tbsp each of all three Chili Powders (Ancho, California, and New Mexico)
- ½ Tbsp Paprika
- 1 tsp Cumin
- 1 Tbsp Garlic Powder
- ½ Tbsp Oregano
- Pinch of red chili flakes
- Stir to combine.
- Add up to 2 bottles of beer (just don't go more than about 1 inch over the top of the stew or it will be watery). If you happen to need more liquid, just use water.
- Let simmer for about 2 hours or until meat is almost perfectly tender, then add beans and cook for about 15 minutes.