All-In-One Fiesta Stew Pot

This is not a good recipe for a 100 degree-plus day, but it is an awesome recipe and worth the time needed to make it.  So save it for a snowy winter’s day.  And thanks for Marge Walter, Santa Claus, Indiana for submitting the recipe to some magazine and now I’m about to type my little fingers off getting all the ingredients in this recipe posted.  I do not alter or do short-cuts on this recipe.  It’s too good.  I have doubled it, but expect the cooking times to take longer.  My sister found this recipe and it is always the stew recipe I  make for company.  There are some unusual flavor combinations that work.  I think you’ll be able to see where I got my idea for yesterday's Black Bean and Sweet Potato Quesadillas.

All-In-One Fiesta Stew Pot

3 tablespoons all-purpose flour

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon ground cinnamon

1 ½ lbs. lean beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

1 cup defatted beef broth

½ cup apple juice

6 small white potatoes, peeled and quartered

2 medium sweet potatoes, peeled and cubed

1 medium green bell pepper, cored, seeded and cut into 2-inch strips

1 medium red bell pepper, cored, seeded, and cut into 2-inch strips

1 medium onion, peeled and slivered

1 can (10 oz.) tomatoes with green chilies

1 can (8 oz.) tomato sauce

2 tablespoons honey

2 Granny Smith apples, cored and cut into 1 inch cubes

1 can (15 oz) dark red kidney beans, drained

2 tablespoons chopped flat-leaf parsley

Shredded cheddar cheese, for garnish

Coarsely chopped black olives, for garnish

            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 the 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.

Call me when you make it!