Preparation Time: 2 hours
3 Tbsp All-Purpose Flour
1/2 tsp ground Cumin
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/4 tsp ground Cinnamon
1 1/2 lb lean Beef Chuck, cut in 1" cubes
2 Tbsp Vegetable Oil
1 cup Beef Broth
1/2 cup Apple Juice
6 small White Potatoes, peeled & quartered
2 medium Sweet Potatoes, peeled & cubed
1 medium Green Bell Pepper, cored & seeded, cut in 2" strips
1 medium Red Bell Pepper, cored & seeded, cut in 2" strips
1 medium Onion, peeled & slivered
1 can (10 oz) Tomatoes with Green Chilis
8 oz Tomato Sauce
2 Tbsp Honey
2 Granny Smith Apples, core cut in 1" cubes
1 can (15 oz) Red Kidney Beans, drained
2 Tbsp flat leaf Parsley, chopped
Cheddar cheese, shredded
Black Olives, coarsely chopped
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 the 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 Fiesta stew in shallow bowls and top with shredded cheese and chopped olives.