New Mexican Spicy Beef Stew

READY IN: 2hrs 10mins




  • 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.