New Mexican Spicy Beef Stew Recipe is not for the faint of heart – as it has lots of chile peppers! It is more like a Tex-Mex recipe for beef stew. The delicious combination of beef stew meat, onions, tomatoes, chile peppers, and sausage is rich and spicy. Quite spicy actually.
This beef stew recipe was shared with me by my friend and co-author of my first cookbook, Andra Cook of Raleigh, North Carolina
- 1 cup pinto beans, dried, sorted, rinsed, and drained
- 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 flour (all-purpose)
- 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 cayenne pepper (red pepper)
- 11 ounces smoked kielbasa sausage, cut into 1-inch pieces
- 2 red and/or yellow bell peppers, cored, seeded, and cut into 1/2-inch triangles
- 2 poblano chile peppers, cored, seeded, and cut into 1 1/2-inch triangles*
- 3 zucchini squash, cut into 1-inch thick rounds
- Cilantro, fresh, minced
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 (see instructions below); 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 minutes. 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 a simmer. Add beef pieces; cover partially and simmer for 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.
In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
* A Fresh green chile pepper, sometimes called a fresh pasilla.
Categories:Beef Stew and Soups Chile Peppers Dinner Dried and Canned Bean Recipes Pot Roast Southwest Soups and Stews Zucchini Squash/ Crookneck/ Misc. Summer Squash