all-in-one fiesta stew pot

TB all-purpose flour ½ ts ground cumin ½ ts chili powder ½ ts garlic powder ¼ ts ground cinnamon 1½ lb lean beef chuck -- cut in 1" : cubes 2 TB vegetable oil 1 c nonfat beef broth ½ c apple juice 6 sm white potatoes -- peeled and : quartered 2 md sweet potatoes -- peeled and : cubed 1 md green bell pepper -- cored : and seeded : and cut in 2" strips -- : cored and seeded 1 md red bell pepper : and cut in 2" strips 1 md onion -- peeled and : slivered 10 oz tomatoes with green chilis 8 oz tomato sauce 2 TB honey : cut in 1" cubes 15 ¼ oz red kidney beans -- drained 2 TB flat leaf parsley -- : chopped : cheddar cheese -- shredded : for garnish : black olives -- coarsely : chopped 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 the 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 : Marge Walker, Santa Claus, Indiana, Parade Magazine Serving Size : 6 Preparation Time :0:00 Categories : From: "Sharon L. Nardo"