Mexican Sausage Stew

1 tablespoon canola oil

1 pound beef brisket -- cut into chunks

1/2 pound hot sausage -- cut into chunks

1 cup sliced onion

2 cloves garlic -- chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 can (13ou) beef broth

1 bottle mexican beer

1 cup water

1 1/2 pounds sweet potato -- peeled and sliced

-- into 1 inch chunks 1 box (10ou) frozen corn

2 tablespoons all purpose flour

3/4 cup shredded Monterey jack cheese

2 tablespoons chopped cilantro

Heat oil in large dutch oven. Working in batches, saute 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 1/4 cup

beef broth. Stir in remaining broth, beer and water. Cover and simmer until meat is tender, about 1 1/2 hours. Sitr in potatoes, cook until potatoes are tender, 15 minutes, stir in corn, heat through.

Whisk flour and reserved 1/4 cup brothe in small bowl. Stir into pot. Cook stirring until thickened.

To serve.... ladle stew into bowls. Top each serving with 2 tablespoons cheese. Garnish with cilantro, accompany with tortilla chips.