Other spices needed: 1 T onion powder, 1 T garlic powder, 2 T ground coriander, 1 bay leaf, 1 t ground jalapeño powder, kosher salt, and ground white pepper.

Season meat on all sides with half the blue moon seasoning and the remaining spices including kosher salt and white pepper.

Heat a combination of clarified butter and vegetable oil in a large pot. Brown beef on all sides in 2 or 3 batches to avoid over crowding the pot. Set aside.

Add veggies. Season with a pinch of salt. Stir. Cook for 1 minute. Add beef.

Add beer, remaining blue moon seasoning, bay leaf, and ginger. Scrape up brown bits from pot with kitchen spoon. Reduce by 3/4.

Add stock and squeeze juice from orange into pot. Simmer for approximately 1.5-2 hours or until beef is tender.

Whisk 1 T cornstarch with 1/4 cup cold water. Add to stew while stirring vigorously. Bring to simmer for 2 minutes. Add fig spread. Stir. Garnish with orange zest and scallions.

Variations; Pork, chicken, blue moon beer, spotted cow beer, other ales or lagers, cilantro, worchestershire sauce, H1 sauce, sour cream, heavy cream, white or yellow aged cheddar, gruyere, potatoes, celery root, celery seed, lavender, herbes de provence