Santa Fe Stew Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Beef Dishes · Casseroles · Main Dishes · Meat Dishes · San Benito County Cooks

Photo of Santa Fe Stew recipe

Santa Fe Stew

by Patti Sparling for Beef Week 1997, Winner Hot and Spicy Division

1 cup pinto beans
2 3/4 pound chuck roast
salt and pepper to taste
Santa Fe seasoning (recipe follows)
3 tablespoons flour
3 tablespoons oil
2 large onions cut into 1/2 inch pieces
8 cloves garlic, chopped
1 whole jalapeno pepper, seeded and minced
3 tablespoons tomato paste
1 1/2 cups zinfandel
2 cups beef broth
2 cups chicken broth
1 20 oz. can tomatoes
1 whole ham hock
1/2 teaspoon dried red pepper flakes
11 oz. linguica or kielbasa
2 red peppers, cut into triangles
2 yellow peppers, cut into triangles
2 whole poblano peppers
3 zucchini, sliced 1/4 inch thick

Santa Fe Seasoning:
4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
2 1/2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon

Either soak the beans overnight or cover with water and bring to a boil, remove from heat, cover and let stand 1 hour. Season beef with salt and pepper and sprinkle with 1 teaspoon of Santa Fe seasoning mix. Add flour and toss to coat. Brown meat in 1 tablespoon oil and transfer to a bowl and set aside. Saute onion with 5 teaspoons Santa Fe seasoning mix in 1/2 teaspoon oil. Add garlic, jalapeno, and tomato paste and stir 1 minute. Add wine and bring to a boil. Scrape up browned bits. Transfer mixture to a dutch oven and add broths, tomatoes, ham hock, red pepper flakes and beans. Bring to a simmer. Return meat to dutch oven, reduce heat, cover partially and simmer 1 1/2 hour, stirring occasionally. Add 2 teaspoons of Santa Fe seasoning mix and simmer uncovered until meat is tender and beans are tender, about 45 minutes. Stir occasionally. Cook sausage in nonstick skillet over medium high heat until cooked through about 2 minutes per side. Transfer sausage to a plate. Add bell peppers, poblano pepper, and zucchini. Saute until tender, about 5 minutes. Add sausage and vegetables to stew, simmer until tender, about 5 minutes. Garnish with cilantro and serve with garlic scones. (Recipe under bread category)

Recipe created 1997-07-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.