SPICY SOUTHWEST BEEF STEW

SPICY SOUTHWEST BEEF STEW image

Number Of Ingredients 30

1 cup dried pinto beans, rinsed and picked over
2 3/4 pounds stew meat, well trimmed and cut into 1 1/2" pieces
1 teaspoon salt and pepper
3 tablespoon flour
6 tablespoon olive oil
2 onion cut into 1/2" pieces
8 garlic cloves, minced
1 jalapeno chili, minced with seeds
3 tablespoons tomato paste
1 1/2 cups zinfandel wine
2 cups beef stock
2 cups chicken stock
28 ounces italian plum tomatoes, drained
1 smoked ham hock
1/2 teaspoon dried red pepper flakes
11 ounces linguica sausage-I use hillshire farms
2 bell pepper, cut into 1" pieces
2 poblano chilies
3 zicchini
1/4 cup minced fresh cilantro
makes 1/4 cups Santa Fe Seasoning
1 tablespoon ground cumin
1/2 teaspoon ground cumin
2 1/2 teaspoons ground coriander
2 1/2 teaspoons chili powder
2 teaspoons dried oregano, crumbled
2 teaspoons dried thyme, crumbled
1/4 teaspoon ground cloves, generous
1/4 teaspoon allspice
1/4 teaspoon cinnamon

Steps:

mix together all spices for Santa Fe Seasoning. Makes 1/4 cup and can be prepared 1 month ahead.
Place beans in heavy medium saucepan with enough cold water to cover. Bring to a boil. Remove from heat. Cover and let stand 1 hour. Drain beans.
Place beef in large bowl. Season with salt and pepper. Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well. Add flour and toss to coat.
Heat 4 Tablespoons oil in a heavy 4 quart pan over medium-high heat. Add meat in batches and brown well. Transfer to bowl using slotted spoon. Add remaining 2 T oil. Reduce heat to medium,m. Add onions and all but 2 teaspoons remaining seasoning mix and toss to coat. Add garlic, jalapeño and tomato paste and stir 1 minute. Add wine and bring to boil, scraping up browned bits. Add both stocks, tomatoes, ham hock and red pepper flakes and bring to simmer. Return meat to pan. Reduce heat, cover partially and simmer 30 minutes stirring occasionally. Add beans, cover partially and simmer 1 hour. Uncover, add reserved 2 teaspoons seasoning mix and simmer until meat and beans are tender, stirring occasionally, about 45 minutes.
Degrease stew if necessary. Remove ham hock, trim fat and discard. Cut ham meat into 1/2" pieces. Mix into stew. (Stew can be prepared 1 day ahead, cover and refrigerate. Bring to simmer before continuing with recipe>)
Cook linguine in heavy large skillet over medium-high heat until cooked through, about 2 minutes per side.