Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 TB all-purpose flour
1/2 ts ground cumin
1/2 ts chili powder
1/2 ts garlic powder
1/4 ts ground cinnamon
1 1/2 lb lean beef chuck -- cut in 1"
: cubes
2 TB vegetable oil
1 c nonfat beef broth
1/2 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
2 Granny Smith apples -- core
: cut in 1" cubes
15 1/4 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. 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.

Browse by categories