Toss beef cubes with flour. In a 4-1/2-quart Dutch oven brown the beef cubes, half at a time, in hot margarine or butter. Using a slotted spoon, remove meat from Dutch oven. Add garlic to Dutch oven; cook for 1 minute. Stir in broth, beer, salsa, oregano, and cumin. Return meat to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until meat is nearly tender. Add potatoes; simmer about 30 minutes more or until meat and potatoes are tender. Stir in hominy, chile peppers, green onions, and cilantro; heat through. Makes 8 servings.