4 lbs. beef stew meat
Oil to brown meat in
Enough flour to coat
3 to 4 garlic cloves, pressed
2 med. onions, chopped
1 lg. apple, peeled, cored and chopped
1 lg. carrot, peeled and grated
2 lg. cans chopped green chilies
Chili powder, to taste
2 c. pinto beans, soaked overnight
2-3 c. liquid comprised of 3/4 c. apple juice and 2 c. of any combination of white wine, beer or water and 1/4 c. port wine
1 can (16 oz.) tomatoes
1 can (16 oz.) tomato sauce
Palmful fresh parsley
Palmful fresh oregano
Salt and pepper, to taste

Shake meat in flour and brown in oil; place in crock pot. Saute onions, garlic, carrot, apple and chilies in small amount of butter; place in crock pot. Add to crock pot: liquid, tomatoes, tomato sauce, parsley and oregano. Simmer beans separately in Dutch oven for 1 hour on low. You may refrigerate beans separately.

Cook meat, sauteed vegetables and liquid in crock pot on high for 3 hours or on low for 5 hours. Then 1 additional hour after adding strained beans (reserving liquid). If more liquid is needed add water from beans. If a thicker consistency is desired, remove 1 1/2 cups of beans and liquid and process in food processor and return to crock pot.