All-In-One Fiesta Stew Pot

Recipe Ingredients

3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Ground cinnamon
1 1/2 lbs	681g / 24oz	Beef chuck - 1" cubes
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Beef broth - defatted
1/2 cup	118ml	Apple juice
6 cups	1422ml	White potatoes - peel and cube (small)
1 cup	237ml	Green pepper - core, seed, 2" (medium) strip
1 cup	237ml	Red pepper - core, seed, 2" (medium) strip
1		Onion - peel and sliver (medium)
10 oz	284g	Tomatoes with green chilies
8 oz	227g	Tomato sauce
2 tablespoons	30ml	Honey
2		Granny smith apple - core, 1" cubes
15 1/4 oz	433g	Red kidney beans - drained
2 tablespoons	30ml	Chopped parsley
		Shredded cheddar cheese - garnish
		Black olives - coarsely chopped

Recipe Instructions

Combine the flour, cumin, chili powder, garlic powder and cinnamon in a large bowl. Add the beef cubes and toss, with a fork to coat.  Heat the oil in a large, heavy pot over medium-high heat. Brown the beef, in batches, on all sides. Return the beef to pot. Add the beef broth and apple juice.

Cover and simmer over medium heat until the meat is tender, about 1 hour.  Add the potatoes, bell peppers, onion, tomatoes with green chilies, tomato sauce and honey. Cover and simmer until the potatoes are tender, about 30 to 35 minutes.

Add the apples and kidney beans. Cover and simmer until the apples are tender, about 15 minutes. Stir in the chopped parsley.

Serve in shallow bowls, garnished with the shredded cheese and chopped olives.

Source:
Parade Magazine - September 22, 1996

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