Sunday, August 21, 2011

New Mexico Beef Stew

     With all the flavors of the Southwest this New Mexico Beef Stew from Savoring the Southwest Again marries tender beef and crisp vegetables in a warm, spicy broth.  The jalapenos give it just enough heat and the chipotle chili adds a hint of smokiness.  This just fit in my 10 inch dutch oven, brown the beef in batches over a full compliment of coals then move the briquettes to a ring around the bottom of your oven.  Add the water and cover with as many coals as you'll need to keep it at a steady bubble.  Simmer for one hour before adding the rest of the ingredients.  At that point you will need to replenish the coals, simmer for 30-45 minutes, depending on how crunchy you like your vegetables.  Loaded with color, flavor and texture, this is an excellent dutch oven stew.  

New Mexico Beef Stew
1/3 cup cornmeal
salt to taste
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme, crushed
1-1/2 pound boneless beef chuck, cut in 3/4-inch pieces
2 to 3 tablespoons cooking oil
3 cloves garlic, minced
1-1/2 cups water
2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn
1 28-ounce can diced tomatoes with liquid
1 15-ounce can chickpeas (garbanzo beans), drained
2 cups chopped, peeled celery root, or 1 cup sliced celery
1 cup chopped onion
2 fresh jalapeno peppers, seeded and chopped
1 chipotle pepper in adobo sauce, chopped

     Lightly oil or spray a 10 or 12 inch dutch oven.
     In a large plastic bag or bowl, combine cornmeal, salt, black pepper and thyme.  Add half of the meat cubes; shake to coat.
     In dutch oven, heat 2 Tblsp oil over a full spread of coals; add coated meat cubes and cook until browned on all sides.  Remove heat from dutch oven. Repeat with remaining meat and cornmeal mixture, adding remaining oil, if necessary.
     Return all meat to dutch oven; add garlic and water.  Move coals to a ring around the base of oven.  Cover with as many coals as you need to keep the stew at a steady simmer for one hour.
     After one hour, replenish coals as necessary and add undrained tomatoes, chickpeas, celery root or celery, onion, jalapeno peppers and chipotle pepper. 
     Cover and simmer for 30-45 minutes depending on how tender you like your vegetables.  Makes 6 servings.

Brown beef in batches, add garlic and water

Simmer for one hour

Stir in vegetables and rest of ingredients

Cover and cook for 30-45 minutes or until vegetables are tender

Serve with sour cream and a slice of cornbread

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