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

6 serv.

all-purpose flour↗3 tablespoons
ground cumin↗1⁄2 teaspoon
chili powder↗1⁄2 teaspoon
garlic powder↗1⁄2 teaspoon
ground cinnamon↗1⁄4 teaspoon
lean stewing beef, cut into chunks↗1 1⁄2 lbs
vegetable oil↗2 tablespoons
beef broth↗1 1⁄2 cups
apple juice↗3⁄4 cup
small white potatoes, cubed (no need to peel)↗6
medium sweet potatoes, peeled and cubed↗2
medium onion, slivered↗1
(10 ounce) can diced tomatoes1
(4 ounce) can green chilies↗1
(8 ounce) can tomato sauce↗1
tablespoons honey↗2
medium green bell pepper, cut into 2-inch strips1
medium red bell pepper, cut into 2-inch strips↗1
granny smith apple, cored and cut into 1-inch cubes↗1 -2
(15 ounce) can dark red kidney beans↗1
tablespoons parsley, chopped, for garnish↗2
cheddar cheese, shredded, for garnish↗

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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