All In One Fiesta Stew Pot

For a stew that is warm and wonderful, you've got to try this one-pot recipe. It's the perfect recipe for the weekend - set it up on the stove, go play with the kids, come back and do a little more, play some more. It takes time, but is easy - so good you can almost smell it now!

Cooking Time: 1 hr 45 min

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, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 cup defatted beef broth
• 1/2 cup apple juice
• 6 small white potatoes, peeled and quartered
• 2 medium sweet potatoes, peeled and cubed
• 1 medium green bell pepper, halved and seeded
• 1 medium red bell pepper, halved and seeded
• 1 medium onion, peeled and slivered
• 1 10-ounce can diced tomatoes with green chilies
• 1 8-ounce can tomato sauce
• 2 tablespoons honey
• 2 Granny Smith apples, cored and cut into 1-inch pieces
• 1 15-ounce can dark red kidney beans, drained and rinsed
• 2 tablespoons chopped flat-leaf parsley
• Shredded cheddar cheese, for garnish
• Coursely chopped black olives, for garnish

Instructions

1. Combine flour, cumin, chili powder, garlic and cinnamon in a large bowl.
    
2. Add meat cubes and toss with a fork to coat.
    
3. Heat oil in a large, heavy pot and brown the meat.
    
4. Add broth and apple juice.
    
5. Cover and simmer on medium until meat is tender, about 1 hour.
    
6. Add potatoes, bell peppers, onion, tomatoes, tomato sauce, and honey; cover and simmer until potatoes are tender, about 30-35 minutes.
    
7. Add apples and kidney beans; cover and simmer until the apples are tender, about 15 minutes.
    
8. Stir in the chopped parsley.
    
9. Serve in shallow bowls, garnished with shredded cheese and chopped olives.