New Mexican Spicy Beef Stew
- Ready In:
- 2hrs 10mins
- Ingredients:
- 29
- Serves:
-
6
ingredients
- 236.59 ml dried pinto bean, sorted,rinsed,and drained
- 1360.77 g boneless chuck roast, well trimmed and cut into 1 1/2 inch pieces
- salt
- fresh coarse ground black pepper
- 44.37 ml all-purpose flour
- 88.74 ml vegetable oil, divided
- 2 large onions, cut into 1/2 inch pieces
- 8 clove garlic, minced
- 1 jalapeno pepper, minced with seeds
- 44.37 ml tomato paste
- 354.88 ml red wine
- 473.18 ml beef stock
- 473.18 ml chicken stock
- 793.78 g can Italian plum tomatoes, undrained
- 1 smoked ham hock
- 2.46 ml cayenne pepper
- 311.84 g smoked kielbasa, cut into 1 inch pieces
- 2 red bell peppers or 2 yellow bell peppers, cored,seeded,and cut into 1 1/2 inch triangles
- 2 poblano chiles, cored,seeded,and cut into 1 1/2 inch triangles
- 3 zucchini, cut into 1 inch thick rounds
- minced fresh cilantro
-
SANTA FE SEASONING
- 17.25 ml ground cumin
- 12.32 ml ground coriander
- 12.32 ml chili powder
- 9.85 ml dried oregano, crushed
- 9.85 ml dried thyme, crushed
- 1.23 ml ground allspice
- 1.23 ml ground cloves
- 1.23 ml ground cinnamon
directions
- For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
- Store in a air tight container.
- Makes about 1/2 c.
- In a large soup pot over medium-high heat, place beans and over with water.
- Bring just to a boil; remove from heat, cover, and let stand 1 hour.
- Drain and rinse beans; set aside.
- Place beef pieces in a large bowl; season with salt and pepper.
- Add 2 teaspoons Santa fe seasoning; toss well.
- Add flour and toss to coat.
- In a large pot or a dutch oven over medium-high heat, heat 4 tablespons vegetable oil.
- Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl.
- Add 2 tablespoons vegetable oil; reduce heat to medium.
- Add onions and tomato paste; stir 2 minute.
- Add red wine and bring to a boil, scraping up browned bits.
- Add beef and chicken stocks, tomatoes, ham hock, and cayene pepper; reduce heat to low and bring to simmer.
- Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
- Add beans, cover partially, and simmer another 1 hour.
- Uncover, add remaining Santa fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender.
- Stirring occasionally.
- Degrease stew if necessary.
- Remove ham hock; trim off fat.
- Cut ham into 1/2-inch pieces and add back into stew.
- In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side.
- Tranfer to a plate.
- Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender.
- Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender.
- Sprinkle with cilantro.
- Ladle into soup bowls and serve with bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Dancer
Guelph, 0