This recipe was shared with me by my friend and co-author of my
first cookbook, Andra Cook of Raleigh, North Carolina. As you can see, this stew is not for the faint of heart!
More of Linda's great
Soup, Stew, and Chili Recipes.
New Mexican Spicy Beef Stew Recipe
Soup & Stews,
Yields: 6 servings
Prep time: 30 min
Cook time: 2 hr
1 cup dried pinto
beans, sorted, rinsed, and drained
Santa Fe Seasoning (see recipe below)
1 (3-pound) boneless chuck roast, well trimmed and cut into 1 1/2-inch pieces
Salt and coarsely-ground pepper to taste
3 tablespoons all-purpose
6 tablespoons vegetable oil, divided
onions, cut into 1/2-inch pieces
chile pepper, minced with seeds
1 1/2 cups red
2 cups beef stock
2 cups chicken stock
1 (28-ounce) can Italian plum
1 smoked ham hock
1/2 teaspoon red (cayenne) pepper
11 ounces smoked kielbasa sausage, cut into 1-inch pieces
2 red and/or yellow bell peppers, cored, seeded, and cut into 1 1/2-inch triangles
poblano chile peppers, cored, seeded, and cut into 1 1/2-inch triangles*
squash, cut into 1-inch thick rounds
* A fresh green chile pepper, sometimes called a fresh pasilla.
In a large soup pot over medium-high heat, place beans and
cover with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside.
Prepare Santa Fe Seasoning; 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 cast iron Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef pieces 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; sauté 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.
Makes 6 servings.
Santa Fe Seasoning:
1 tablespoon plus 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
In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.