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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Here is the third recipe that my friend Georgia shared in our local newspaper, The Journal Gazette. This combines beef with vegetables and apples to make a savory stew. It is wonderful! Don't be scared off by the long list of ingredients - I'll bet that you have most of them in your pantry or vegetable crisper. 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 lbs lean stewing beef, cut into chunks |
2 tablespoons vegetable oil |
1 1/2 cups beef broth |
3/4 cup apple juice |
6 small white potatoes, cubed (no need to peel) |
2 medium sweet potatoes, peeled and cubed |
1 medium onion, slivered |
1 (10 ounce) can diced tomatoes |
1 (4 ounce) can green chilies |
1 (8 ounce) can tomato sauce |
2 tablespoons honey |
1 medium green bell pepper, cut into 2-inch strips |
1 medium red bell pepper, cut into 2-inch strips |
1 -2 granny smith apple, cored and cut into 1-inch cubes |
1 (15 ounce) can dark red kidney beans |
2 tablespoons parsley, chopped, for garnish |
cheddar cheese, shredded, for garnish |
Directions:
1. Combine flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
2. Add the beef cubes and toss to coat.
3. Heat the oil in a large, heavy pot over medium-high heat.
4. Brown the beef on all sides, in batches if necessary.
5. Return all of the beef to the pot and add beef broth and apple juice.
6. Cover and simmer over medium heat until the meat is tender, about 1 hour.
7. Add the potatoes, onions, diced tomatoes, green chilies, tomato sauce and honey; cook for 20 minutes.
8. Add bell peppers and cook for 10 minutes.
9. Add the apples and kidney beans, cover and simmer until the apples are tender, about 15 minutes.
10. Serve in shallow bowls garnished with parsley and shredded cheese.
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