All in One Fiesta Stew Pot

By LadyRev-2

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 -- 1" Cubes
• 2 Tablespoons Vegetable Oil
• 1 Cup Beef Broth -- Defatted
• 1/2 Cup Apple Juice
• 6 Small White Potatoes -- Peeled and Cubed
• 1 Medium Green Pepper -- Cored, seeded, 2" strip
• 1 Medium Red Pepper -- Cored, Seeded, 2" strip
• 1 Medium Onion -- Peeled & Slivered
• 10 Ounces Tomatoes With Green Chilis
• 8 Ounces Tomato Sauce
• 2 Tablespoons Honey
• 2 Granny Smith apple -- Cored, 1" cubes
• 15 1/4 Ounces Red Kidney Beans -- Drained
• 2 Tablespoons Chopped Parsley
• Shredded Cheddar Cheese -- Garnish
• Black Olives -- Coarsely chopped

Details

Servings 6

Preparation

Step 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.

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.