Fiesta Stew
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 ⓘ
Instructions
- Combine flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
- Add the beef cubes and toss to coat.
- Heat the oil in a large, heavy pot over medium-high heat.
- Brown the beef on all sides, in batches if necessary.
- Return all of the beef to the pot and add beef broth and apple juice.
- Cover and simmer over medium heat until the meat is tender, about 1 hour.
- Add the potatoes, onions, diced tomatoes, green chilies, tomato sauce and honey; cook for 20 minutes.
- Add bell peppers and cook for 10 minutes.
- Add the apples and kidney beans, cover and simmer until the apples are tender, about 15 minutes.
- Serve in shallow bowls garnished with parsley and shredded cheese.
Nutrition & Diet Analysis (per serving)
1002
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).