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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot or cast-iron Dutch Oven 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 F Seasoning; toss well. Add flour and toss to coat. | 2. In a large pot or a Dutch oven over medium-high heat, heat 4 tablespoons 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 cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally. | 3. 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. | 4. In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer 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. | 5. For The Santa Fe Seasoning:. | 6. In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	cup	sorted rinsed drained dried	-	-	-	-
chuck roast	1	boneless	trimmed cut	-	-	-	-
squash	3		cut	72.39	14.7828	3.8481	1.0287
salt				-	-	-	-
black pepper			coarse ground	-	-	-	-
purpose flour	3	tablespoons		403.4676	0.0	89.7602	2.2667
vegetable oil	6	tablespoons	divided	703.3919999999999	0.0	0.0	81.6
onion	2		cut	120.0	28.02	3.3	0.3
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
jalapeno pepper	1		minced	1.6312	0.3656	0.0512	0.0208
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
red wine	1 1/2	1/2		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
italian plum tomato	1	can	undrained	403.4676	0.0	89.7602	2.2667
ham hock	1		smoked	403.4676	0.0	89.7602	2.2667
red pepper	1/2	teaspoon		0.625	0.1377	0.0292	0.0069
kielbasa	11	ounces	smoked cut	704.7684	12.1619	40.8516	54.8846
cilantro			minced	-	-	-	-
cumin	1	tablespoon	ground	3.9375	0.4645	0.187	0.2338
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
coriander	2 1/2	teaspoons	ground	13.41	2.4746	0.5566	0.7997
chili powder	2 1/2	teaspoons		19.035	3.3548	0.9086	0.9639
oregano	2	teaspoons	crushed dried	5.3	1.3784	0.18	0.0856
thyme	2	teaspoons	crushed dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cinnamon	1/4	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.