Santa fe stew


1 cup dried pinto beans, rinsed and picked over
2 lb chuck roast, trim, 1″ pieces
salt and freshly ground pepper
santa fe seasoning*
3 tbsp all purpose flour
6 tbsp vegetable oil

2 large onions
8 garlic cloves, minced
1 jalapeno chili, minced with seeds
3 tbsp tomato paste
2 cups red wine
2 cups beef stock
2 cups chicken stock

1 28 oz can plum tomato, drained
1 smoked ham hock
1/2 tsp dried red pepper flakes
11 ounces linguica sausage cut into 1″ pieces
2 bell peppers, red and/or yellow, cut into 1″ triangles
2 poblano chilies, cut into 1″ triangles
3 zucchini, cut into 1″-thick rounds
minced fresh cilantro
crusty bread

How to prepare

Place beans in heavy medium saucepan with enough cold water to cover. Bring to boil. Remove from heat. Cover and let stand 1 hour. Drain beans. Place beef in large bowl. Season with salt and pepper. Sprinkle 2 tsp santa fe seasoning over; toss well. Add flour and toss to coat. Heat 4 tbsp oil in heavy 4-quart dutch oven over medium-high heat. Add meat in batches and brown well. Transfer to bowl using slotted spoon. Add remaining 2 tbsp oil. Reduce heat to medium. Add onions, garlic, jalapeno and tomato paste and stir 1 minute. Add wine and bring to boil, scraping up browned bits. Add both stocks, tomatoes, ham hock, all the remaining seasoning mix and red pepper flakes, and bring to simmer. Return meat to dutch oven. Add beans, cover partially and simmer until beans are tender, about 2 hours. Degrease stew if necessary. Remove ham hock; trim fat and discard. Cut ham meat into”” pieces. Mix into stew. Cook sausage in heavy large skillet over medium-high heat until cooked though, about 2 minutes per side. Transfer to plate. Add peppers, poblano chilies and zucchini and saut until crunchy tender. Mix sausage and vegetables into stew and simmer until tender, about 2 hours. Sprinkle with cilantro. Ladle into bowls. Serve with crusty bread.

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