1 no ingredients
Directions
3 TB all-purpose flour
1/2 ts ground cumin
1/2 ts chili powder
1/2 ts garlic powder
1/4 ts ground cinnamon
1 1/2 lb lean beef chuck -- cut in 1"
: cubes
2 TB vegetable oil
1 c nonfat beef broth
1/2 c apple juice
6 sm white potatoes -- peeled and
: quartered
2 md sweet potatoes -- peeled and
: cubed
1 md green bell pepper -- cored
: and seeded
: and cut in 2" strips --
: cored and seeded
1 md red bell pepper
: and cut in 2" strips
1 md onion -- peeled and
: slivered
10 oz tomatoes with green chilis
8 oz tomato sauce
2 TB honey
2 Granny Smith apples -- core
: cut in 1" cubes
15 1/4 oz red kidney beans -- drained
2 TB flat leaf parsley --
: chopped
: cheddar cheese -- shredded
: for garnish
: black olives -- coarsely
: chopped
1. 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. 2.
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. 3. 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. 4. 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.
Recipe By : Marge Walker, Santa Claus, Indiana, Parade Magazine
Serving Size : 6 Preparation Time
:0:00 Categories :
From: "Sharon L. Nardo"
Servings: 12 servings
All-In-One Fiesta Stew Pot Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Recipes as an idea can be found far back into antiquity, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Moving our culinary historical trip onwards, there are a couple of interesting cookery books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that is served today, but rather descriptions of the types of food cooked for the wealthy. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new culinary innovations led to an outbreak in books on cookery, the majority of which are now in private collections. Over the next few hundred years, the powerful families of the West tried to serve the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this All In One Fiesta Stew Pot recipe.
