New Mexican Spicy Beef Stew |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Andra Cook of Raleigh, North Carolina. As you can see, this stew is not for the faint of heart. 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 |
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.
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