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Heat the bacon grease in a cooktop-safe slow cooker insert or a large, heavy skillet over medium high heat. Add the beef chuck and brown it on all sides. Remove it to a large bowl when done.
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Add the onions with a pinch of salt. Cook, stirring occasionally, until they are golden and translucent. Add the garlic and cook an additional 3 minutes, stirring.
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Add the cumin, oregano and ancho. Cook, stirring, for another 2 minutes.
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Add the fire roasted tomatoes, lager, water and beef stock base. Bring to a boil.
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Either add the beef chuck to the cooktop-safe slow cooker insert, or add the beef chuck to the slow cooker along with everything in the skillet. If using a cooktop-safe slow cooker insert, transfer it now to the slow cooker base. Cook on low for 5 hours (you could also cook on high for 3 hours--make it work for your schedule).
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Add the potatoes, and leave cooking on low for another hour.
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Add the cauliflower and zucchini with a pinch of salt. Turn the slow cooker up to high and cook for an hour (or 2 hours on low if you have the time).
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Add the juice of 1 lime and taste for salt, pepper and more lime juice (I liked a lot of lime--you can also serve the stew with wedges if not every one agrees).
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Serve garnished with sour cream, lime wedges, your cheese of choice (we disagreed about that too) and cilantro.