New Mexican Spicy Beef Stew Recipe

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Beef Stew and Soups    Chile Peppers    Chuck Roast/Cross Rib Roast- Pot Roast    Dinner    Dried and Canned Bean Recipes    Southwest Soups and Stews    Zucchini Squash/ Crookneck/ Misc. Summer Squash   

 

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New Mexican Spicy Beef Stew Recipe is not for the faint of heart –  as it has lots of chile peppers!

This beef stew recipe was shared with me by my friend and co-author of my first cookbook, Andra Cook of Raleigh, North Carolina.

More of Linda’s great Soup, Stew, and Chili Recipes.

 

 

New Mexican Spicy Beef Stew Recipe:

New Mexican Spicy Beef Stew

Prep Time: 30 minutes

Cook Time: 2 hours

Yield: 6 servings

Ingredients:

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 flour
6 tablespoons vegetable oil, divided
2 large onions, cut into 1/2-inch pieces
8 cloves garlic, minced
1 jalapeno chile 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 (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*
3 zucchini squash, cut into 1-inch thick rounds
Minced fresh cilantro

* A fresh green chile pepper, sometimes called a fresh pasilla.

 

Instructions:

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; 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.

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.

 

https://whatscookingamerica.net/Soup/MexicanStew.htm

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