| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Soups and s, Beef | 6 | Servings | |
INGREDIENTS
| 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 | Beef Chuck; 1" Cubes |
| 2 | tb | Vegetable Oil |
| 1 | c | Beef Broth; Defatted |
| 1/2 | c | Apple Juice |
| 6 | sm | White Potatoes; Peel and Cube |
| 1 | md | Green Pepper; Core, seed, 2" strip |
| 1 | md | Red Pepper; Core, Seed, 2" strip |
| 1 | md | Onion; Peel & Sliver |
| 10 | oz | Tomatoes With Green Chilis |
| 8 | oz | Tomato Sauce |
| 2 | tb | Honey |
| 2 | Granny Smith apple; Core, 1" cubes | |
| 15 1/4 | oz | Red Kidney Beans; Drained |
| 2 | tb | Chopped Parsley |
| Shredded Chedder Cheese; Garnish | ||
| Black Olives; Coarsely chopped |
INSTRUCTIONS
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 <rowaan@earthlink.net> on Sep 28, 1997
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