Ingredients
2 tablespoons all-purpose flour1 tablespoon paprika1 teaspoon plus 1 tablespoon chili powder, divided2 teaspoons salt1 teaspoon garlic powder1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces1/4 cup vegetable oil2 medium onions, chopped1 can (28 ounces) stewed tomatoes, undrained1 can (10-1/2 ounces) condensed beef broth, undiluted1 bay leaf1/4 to 1/2 teaspoon cayenne pepper5 medium red potatoes, cubed4 medium carrots, sliced1 can (11 ounces) whole kernel corn, drained
Preparation
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.
