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All-In-One Fiesta Stew Pot

3 Tbsp all-purpose flour
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1-1/2 lbs beef chuck cut into 1 cubes
2 Tbsp 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, cut into 2" strips
1 medium red bell pepper, cut into 2" strips
1 medium onion, peeled and slivered
1 can (10 oz) tomatoes with green chilies
1 can (8 oz) tomato sauce
2 Tbsp honey
2 Granny Smith apples, cored and cut into 1" cubes
1 can (15 oz) dark red kidney beans, drained
2 Tbsp chopped flat-leaf parsley
Shredded cheddar cheese, for garnish
Coursely chopped black olives, for garnish

Combine flour, cumin, chili powder, garlic and cinnamon in a large
bowl. Add meat cubes and toss with a fork to coat. Heat oil in a
large, heavy pot and brown the meat. Add broth and apple juice.
Cover and simmer on medium until meat is tender (1 hr). Add potatoes,
bell peppers, onion, tomatoes w/ green chilies, tomato sauce and
honey. Cover and simmer until potatoes are tender (30-35 min).
add apples and kidney beans. Cover and simmer until the apples
are tender (15 min). Stir in the chopped parsley. Serve in shallow
bowls, garnished with shredded cheese and chopped olives.


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