March 28, 2010

New Mexican Spicy Beef Stew

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
2 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.

In a large soup pot or cast-iron Dutch Oven 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 a 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.

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