New Mexican Spicy Beef Stew - cooking recipe

Ingredients

1 cup dried pinto bean, sorted,rinsed,and drained
3 lbs boneless chuck roast, well trimmed and cut into 1 1/2 inch pieces
salt
fresh coarse ground black pepper
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 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
11 ounces smoked kielbasa, cut into 1 inch pieces
2 red bell peppers or 2 yellow bell peppers, cored,seeded,and cut into 1 1/2 inch triangles
2 poblano chiles, cored,seeded,and cut into 1 1/2 inch triangles
3 zucchini, cut into 1 inch thick rounds
minced fresh cilantro
SANTA FE SEASONING
3 1/2 teaspoons 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

Preparation

For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
Store in a air tight container.
Makes about 1/2 c.
In a large soup pot 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 fe seasoning; toss well.
Add flour and toss to coat.
In a large pot or a dutch oven over medium-high heat, heat 4 tablespons 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 cayene 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.
Tranfer 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.