ALL-IN-ONE FIESTA STEW POT

This is from the Parade magazine "Best One-Pot Meal" contest.

3 tbsp all-purpose flour
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder (can use real garlic)
1/4 tsp ground cinnamon
1-1/2 lbs beef chuck cut into 1 cubes (we can use the rest of the pork)
2 tbsp vegetable oil
1 cup defatted beef broth (use bouillon, chicken or beef)
1/2 cup apple juice
6 small white potatoes, peeled and quartered
2 medium sweet potatoes, peeled and cubed
1 medium green bell pepper, cut into 2" strips
1 medium red bell pepper, cut into 2" strips
1 medium onion, peeled and slivered
1 can (10 oz) tomatoes with green chilies
1 can (8 oz) tomato sauce
2 tbsp honey
2 granny smith apples, cored and cut into 1" cubes
1 can (15 oz) dark red kidney beans, drained
2 tbsp chopped flat-leaf parsley
shredded cheddar cheese, for garnish
coarsely chopped black olives, for garnish

Combine flour, cumin, chili powder, garlic, and cinnamon in a large bowl.

Add meat cubes and toss with a fork to coat. Heat oil in a large, heavy pot and brown the meat. Add broth and apple juice. Cover and simmer on medium until meat is tender (1 hr). Add potatoes, bell peppers, onion, and tomatoes with green chilies, tomato sauce, and honey. Cover and simmer until potatoes are tender (30-35 min). Add apples and kidney beans. Cover and simmer until the apples are tender (15 min). Stir in the chopped parsley.

Serve in shallow bowls, garnished with shredded cheese, and chopped olives.

Serves 6, Per serving: 570 calories, 86g carbohydrates, 34g protein,
11g fat, 68mg cholesterol.

SUBSTITUTIONS AND MODIFICATIONS:
- I used pork instead of beef and if was delicious. I think it would also be great with chicken and perhaps even meatless.

- I made it sans sweet potatoes and black olives.

- It was definitely spicy but not real hot, however you may want to leave out the green chiles and use just plain canned tomatoes.

- I used orange juice (that's what I had) and left out the honey (that's what I didn't have) and it seemed to work out fine. I also used Golden Delicious rather than Granny Smiths but if I'd had Granny Smiths I think it would have been even better.

- I used fresh garlic rather than garlic powder (it's a religious sort of thing).

- I use dried parsley instead of fresh cut because I can't use up an entire batch of parsley.

- I used curry instead of cumin. Again because that's what I had but I think this is an improvement. The finished dish has an amazingly complex taste that is just a natural for a good curry.

- The instructions call for just a large, heavy pot. I use an old cast iron kettle (another religious thing).

rec.food.recipes/Bernie Hayden (1996)