New Mexican Spicy Beef Stew

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

• 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.