New Mexican Spicy Beef Stew

For ZWT5. Andra Cook of Raleigh, North Carolina. As you can see, this stew is not for the faint of heart!

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1  cup dried pinto bean, sorted, rinsed, and drained
• 1 (3 lb)  boneless chuck roast, well trimmed and cut into 1 1/2in pieces
• 3  squash, cut into 1-inch thick rounds (zucchini)
•  salt
•  fresh coarse ground black pepper
• 3  tablespoons all-purpose flour
• 6  tablespoons  vegetable oil, divided
• 2  large onions, cut into 1/2in pieces
• 8  garlic cloves, minced
• 1  jalapeno pepper, minced with seeds
• 3  tablespoons tomato paste
• 1 1⁄2 cups red wine
• 2  cups  beef stock
• 2  cups  chicken stock
• 1 (28 ounce) can Italian plum tomatoes, undrained
• 1  smoked ham hock
• 1⁄2 teaspoon  red pepper (cayenne)
• 11  ounces  smoked kielbasa, cut into 1-inch pieces
•  minced fresh cilantro

• Santa Fe Seasoning

• 1  tablespoon ground cumin
• 1⁄2 teaspoon ground cumin
• 2 1⁄2 teaspoons ground coriander
• 2 1⁄2 teaspoons chili powder
• 2  teaspoons dried oregano, crushed
• 2  teaspoons dried thyme, crushed
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground cinnamon

Directions

1. In a large soup pot or cast-iron Dutch Oven 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 F Seasoning; toss well. Add flour and toss to coat.
2. In a large pot or a Dutch oven over medium-high heat, heat 4 tablespoons 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 cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
3. 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.
4. In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer 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.
5. For The Santa Fe Seasoning:.
6. In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.