3 tsp olive oil
1 cup green onions, chopped
4 cloves garlic, minced
1 large tomato, chopped
2 tbsp cilantro, minced
1 1/2 lb beef stew, cubed
2 tbsp flour
1/3 cup beer
1/3 cup water
1/2 tsp cumin
1/4 tsp dry adobo seasoning (see note below)
1/2 tsp paprika
1 dried bay leaf
salt and pepper to taste
5 baby red potatoes, quartered

Add all ingredients into a slow cooker and cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through. Adjust seasoning before serving. Serve over white rice with the adobo seasoning on top.

*Adobo Seasoning (makes about 3 tbsp): mix together 1 tbsp salt, 1/2 tbsp paprika, 1 tsp ground black pepper, 1 1/2 tsp onion powder, 1 1/2 tsp dried oregano, 1 1/2 tsp ground cumin, 1 tsp garlic powder, 1 tsp chili powder

**Colombian Hot Pepper Salsa: 4 green onions; 1 tomato; 1 small jalapeno, seeded; 1/2 bunch cilantro; 2 tbsp lime juice, 1 tsp vinegar, 2 tbsp water, 1 tsp olive oil, salt and pepper to taste. Place all ingredients in a small food processor and pulse a few times.