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New Mexican Spicy Beef Stew

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2hrs 10mins

Ingredients Nutrition


  1. For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
  2. Store in a air tight container.
  3. Makes about 1/2 c.
  4. In a large soup pot over medium-high heat, place beans and over with water.
  5. Bring just to a boil; remove from heat, cover, and let stand 1 hour.
  6. Drain and rinse beans; set aside.
  7. Place beef pieces in a large bowl; season with salt and pepper.
  8. Add 2 teaspoons Santa fe seasoning; toss well.
  9. Add flour and toss to coat.
  10. In a large pot or a dutch oven over medium-high heat, heat 4 tablespons vegetable oil.
  11. Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl.
  12. Add 2 tablespoons vegetable oil; reduce heat to medium.
  13. Add onions and tomato paste; stir 2 minute.
  14. Add red wine and bring to a boil, scraping up browned bits.
  15. Add beef and chicken stocks, tomatoes, ham hock, and cayene pepper; reduce heat to low and bring to simmer.
  16. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
  17. Add beans, cover partially, and simmer another 1 hour.
  18. Uncover, add remaining Santa fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender.
  19. Stirring occasionally.
  20. Degrease stew if necessary.
  21. Remove ham hock; trim off fat.
  22. Cut ham into 1/2-inch pieces and add back into stew.
  23. In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side.
  24. Tranfer to a plate.
  25. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender.
  26. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender.
  27. Sprinkle with cilantro.
  28. Ladle into soup bowls and serve with bread.

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