Southwest Beef and quinoa stew

1. Season beef with salt and pepper 2. Heat oil in heavy deep skillet that has a lid, or a Dutch oven. Add oil to very hot 3. Brown meat in oil, a little at a time Don't oven crowd the meat in the pan, it will prevent it from browning well. 4. Remove the beef as it browns to a separate plate. 5. Add the onions, garlic and peppers and all the spices to the remaining oil in the pan. Cook slowly to "sweat" for about 5 minutes. Or until the vegetables are soft 6. Add salsa to vegetables in pan, add pumpkin and stir to combine. 7. Add meat cubes back into pot with vegetables, salsa and pumpkin. 8. Pour beef stock over stew and stir. The stew texture should be thin, it will thicken with cooking. If it thickens with cooking, add more stock or water. 9. Simmer 1 and half hours or until meat is tender 10. Stir in quinoa and cook for 15 minutes until tender 11. Add corn kernels and black beans , continue simmering until corn and beans are thoroughly warmed. 12. Taste and adjust seasoning with salt and pepper. This can be made as spicy as you like with addition of hot pepper sauce. 12. Serve with corn bread