New Mexico Beef Stew

You know the old saying, "The way to a man's heart is through his stomach"? Well in my quest to convince Mr. Devilish Dish to move to Santa Fe, I've adopted a strict New Mexican menu.  I'm not even joking.  It has been about two weeks of southwest cuisine with a trip to Santa Fe in between.  Guess what we ate there?  More southwest cuisine.  I'm obsessed and I figure eventually I can wear him down.  If he won't move there, then at least he'll let me visit there more often.  This last trip I actually persuaded him to take a side trip to Ft. Sumner so I could visit the Billy the Kid Museum and Billy the Kid's grave.  You'll recall from my Lincoln County Biscuits post, I have quite the fascination with western history.  We've also been fortunate to have some cooler weather in Oklahoma lately which has worked in my favor.  Nothing warms you up faster than a hearty bowl of stew, spiced up with jalapenos and chipotle peppers.  It wasn't too spicy, just the right about of smoky kick to warm you up.  I love this version because it has garbanzo beans, making it a little different than the traditional pintos or black beans.  Rounded out with tangy tomatoes and sweet corn, it's a ideal bowl of stew.  Especially if you need to drop a hint or two about  New Mexico. 

Smoky chiptole peppers give this hearty
bowl of stew just the right amount of kick.

Garbanzo beans add a twist on the traditional.

Hearty beef, sweet corn and tangy tomatoes...

Perfect to warm you up during chilly weather.

It's like New Mexico in a bowl...

Check out this gorgeous chile pepper wreath
from the Santa Fe Farmer's Market

Here is St. Kateri Tekakwitha.
She is the first Native American to be recognized as a saint
by the Catholic Church.  This statue is out in front of
the St. Francis Cathedral.
Isn't she gorgeous???

Just a little sampling of the flavors we brought home with us.
This isn't counting the FULL ice chest.

NEW MEXICAN BEEF STEW

1/2 cup cornmeal (I used masa we had on hand from tamales)
1/2 teaspoon fresh cracked black pepper
Kosher salt to taste
1/2 teaspoon dried thyme leaves
1 3/4 pounds well-trimmed eye of round roast cut into 1-inch cubes
2 tablespoons olive oil
3 garlic cloves, minced
1 large white onion, chopped
1 (10 ounce) package frozen corn kernels, thawed
2 fresh jalapenos, seeded and chopped
1 (15 ounce) can garbanzo beans (chick peas) drained
1 (28 ounce) can whole tomatoes, undrained
1-2 chipotle peppers, chopped

Combine cornmeal, black pepper, salt and thyme in a large zip-style plastic bag.  Add the beef cubes and toss to coat.  In a large Dutch oven over medium-high heat, heat the olive oil.  Add the beef cubes (shaking off any excess cornmeal) and saute until lightly browned on all sides, about 5 minutes. Remove beef cubes to a plate.  Reduce heat slightly and add garlic and onions.  Stir constantly until onions become slightly translucent, about 5 minutes.  Return beef to pot and add enough water to cover beef halfway.  Bring to a boil, reduce heat to simmer.  Cover pot with lid and simmer 30 minutes.  Add corn, jalapeno, garbanzo beans, tomatoes and chipotle peppers.  Return mixture to a boil, then reduce to simmer.  Cover with lid again and simmer an additional 30 minutes or until beef and vegetables are tender.  Taste and adjust seasoning before serving.

Prep Time:  Approximately 20 minutes     Cook Time: Approximately 1 hour

   
                                      

Interested in a little more Billy the Kid History?
Check out my Lincoln County Biscuits
from my visit to Ruidoso, NM.