Spicy Tomato Beef Soup/Stew
"I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing Serve this with a crusty loaf of bread"
Ingredients
Nutritional
- Serving Size: 1 (340.8 g)
- Calories 546.2
- Total Fat - 16.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 134.4 mg
- Sodium - 656.8 mg
- Total Carbohydrate - 57.8 g
- Dietary Fiber - 8.6 g
- Sugars - 5 g
- Protein - 41.3 g
- Calcium - 65.6 mg
- Iron - 7.4 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).
Step 2
Add beef, a few pieces at a time, and shake to coat.
Step 3
N a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.
Step 4
Add in onions; cook until softened (about 8 minutes).
Step 5
Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.
Step 6
Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).
Step 7
*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.
Step 8
Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.
Tips
No special items needed.