Debone pork and cut fat off of both pork and beef. In Dutch oven render fat; remove dried chucks.
Cut pork and beef into fingertip chunks; brown in rendered fat.
Put all remaining ingredients except beer and flour into saucepan and cook 20 minutes while meat simmers.
Add cooked ingredients from saucepan into Dutch oven. Add beer and cover. Simmer 1 1/2 hours, stirring as little as possible.
Combine flour with water for a watery paste. Add to pot and simmer an additional 30 minutes. Serves 6.