Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1 tablespoon paprika

  3. 1 teaspoon plus 1 tablespoon chili powder, divided

  4. 2 teaspoons salt

  5. 1 teaspoon garlic powder

  6. 1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces

  7. 1/4 cup vegetable oil

  8. 2 medium onions, chopped

  9. 1 can (28 ounces) stewed tomatoes, undrained

  10. 1 can (10-1/2 ounces) condensed beef broth, undiluted

  11. 1 bay leaf

  12. 1/4 to 1/2 teaspoon cayenne pepper

  13. 5 medium red potatoes, cubed

  14. 4 medium carrots, sliced

  15. 1 can (11 ounces) whole kernel corn, drained

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts).

Comments

882,796
Send feedback