Beef Stews
All In One Fiesta Stew Pot
It's the perfect recipe for the weekend - set it up on the stove, go play with the kids, come back and do a little more, play some more. It takes time, but is easy - so good you can almost smell it now!
Ingredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup defatted beef broth
- 1/2 cup apple juice
- 6 small white potatoes, peeled and quartered
- 2 medium sweet potatoes, peeled and cubed
- 1 medium green bell pepper, halved and seeded
- 1 medium red bell pepper, halved and seeded
- 1 medium onion, peeled and slivered
- 1 10-ounce can diced tomatoes with green chilies
- 1 8-ounce can tomato sauce
- 2 tablespoons honey
- 2 Granny Smith apples, cored and cut into 1-inch pieces
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 2 tablespoons chopped flat-leaf parsley
- Shredded cheddar cheese, for garnish
- Coarsely chopped black olives, for garnish
Directions
- Combine flour, cumin, chili powder, garlic and cinnamon in a large bowl.
- Add meat cubes and toss with a fork to coat.
- Heat oil in a large, heavy pot and brown the meat.
- Add broth and apple juice.
- Cover and simmer on medium until meat is tender, about 1 hour.
- Add potatoes, bell peppers, onion, tomatoes, tomato sauce, and honey; cover and simmer until potatoes are tender, about 30-35 minutes.
- Add 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 shredded cheese and chopped olives.
