Name: New Mexican Spicy Beef Stew
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 serving(s)
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; 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

Recipe by daisygrl64

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

Ready In:: 1hr 40mins
Serves:
Units:

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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

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.
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.
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. 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.
For The Santa Fe Seasoning:.
In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.

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