All-in-one Fiesta Stew Pot

By tammy1365

Ingredients

• 3 3 3 TB all-purpose flour
• 1/2 1/2 1/2 ts ground cumin
• 1/2 1/2 1/2 ts chili powder
• 1/2 1/2 1/2 ts garlic powder
• 1/4 1/4 1/4 ts ground cinnamon
• 1 1/2 1 1/2 1" lb lean beef chuck, cut in 1" cubes
• 2 2 2 TB vegetable oil
• 1 1 1 c nonfat beef broth
• 1/2 1/2 1/2 c apple juice
• 6 6 6 sm white potatoes -- peeled and quartered
• 2 2 2 md sweet potatoes -- peeled and cubed
• 1 1 1 md green bell pepper -- cored and seeded
• 2" and cut in 2" strips -- cored and seeded
• 1 1 2" md red bell pepper and cut in 2" strips
• 1 1 1 md onion -- peeled and slivered
• 10 10 10 oz tomatoes with green chilis
• 8 8 8 oz tomato sauce
• 2 2 2 TB honey
• 15 1/4 15 1/4 1/4 oz red kidney beans -- drained
• 2 2 2 TB flat leaf parsley -- chopped
• cheddar cheese -- shredded for garnish
• black olives

Details

Servings 12
Adapted from google.com

Preparation

Step 1

1. 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. 2.

Heat the oil in a large, heavy pot over medium-high heat. Brown the beef, in batches, on all sides. Return the beef to the pot. Add the beef broth and apple juice. Cover and simmer over medium heat until the meat is tender, about 1 hour. 3. 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. 4. 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.