Heat a comal or large griddle to medium heat. Dry roast the tomatoes, garlic, onion and serrano peppers for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.
To the blender, add the tomatoes, peeled garlic, onion, serranos, beef broth, beer, cinnamon, cumin, oregano, salt and pepper. Pulse to blend to achieve a coarse salsa. Set aside.
Add two tablespoons of butter to a large pot and heat to medium. As soon as the butter melts, mix in the flour and stir until smooth. Continue stirring for 1-2 minutes to cook the raw flavors of the flour out.
To the pot, pour in the salsa from the blender. Stir well and add in the bay leaves. Taste for salt, then add in all of the beef. Stir well to combine, reduce to a steady simmer and cover. The meat needs to cook for a good 60-90 minutes to become tender.
While the beef is cooking, cook the potatoes and peas. Add 2-3 tablespoons of butter to a skillet and heat to medium. Add the potatoes. Season lightly with salt and pepper. Cook, stirring as needed, for 20-25 minutes or until potatoes are lightly browned and fork tender. During the last 5 minutes, fold in the frozen peas and cook just until peas are warm.
Once beef is tender, fold in the potatoes and peas to the pot. Cook for just another 5 minutes. Serve with Mexican rice, beans and warm tortillas. Yields 6-7 servings.