Servings
6 s
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; Peel and Cube
- 1 medium Green Pepper; Core, seed, 2" strip
- 1 medium Red Pepper; Core, Seed, 2" strip
- 1 medium
- 10 ounce Tomatoes With Green Chilis
- 8 ounce Tomato sauce
- 2 tablespoons Honey
- 2 Granny Smith apple; Core, 1" cubes
- 15 1/4 ounce Red kidney beans; drained
- 2 tablespoons Chopped parsley
- Shredded Chedder Cheese; Garnish
- Black Olives; Coarsely chopped
Directions
- 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.
- Recipe by: Parade Magazine – September 22, 1996 Posted to MC-Recipe Digest V1 #815 by Rowaan
- net> on Sep 28, 1997