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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: 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.
Ingredients:
3 Tablespoon(s) All-Purpose Flour
1/2 Teaspoon(s) Ground Cumin
1/2 Teaspoon(s) Chili Powder
1/2 Teaspoon(s) Garlic Powder
1/4 Teaspoon(s) Ground Cinnamon
1 1/2 Pound(s) Beef Chuck, 1" Cubes
2 Tablespoon(s) Vegetable Oil
1 Cup(s) Beef Broth, Defatted
1/2 Cup(s) Apple Juice
6 small White Potatoes
1 medium Green Pepper
1 medium Red Pepper
1 medium Onion, Peel & Sliver
10 Ounce(s) Tomatoes With Green Chilis
8 Ounce(s) Tomato Sauce
2 Tablespoon(s) Honey
2 Granny Smith apple
15 1/4 Ounce(s) Red Kidney Beans
2 Tablespoon(s) Chopped Parsley |
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