Back to Recipe

Spicy Tomato Beef Soup/Stew

Here's how you make Spicy Tomato Beef Soup/Stew
Pause Continue Reading
  • Servings: 9
  • Prep: 40m
  • Cook: 90m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 1/2 cup all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons chili powder, divided
  • 2 teaspoons seasoned salt
  • 2 teaspoon garlic powder
  • 1 teaspoon fresh ground black pepper
  • 1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces
  • Oil, as needed
  • 2 medium onions, chopped
  • 6 large garlic cloves, minced
  • 2 teaspoons crushed chili flakes, or adjust to taste
  • 1 (28 ounces) can stewed tomatoes, undrained
  • 1 (10-1/2 ounces) can beef broth
  • 1-2 tablespoons beef bouillon granules (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 large bay leaf (or use 2 small)
  • Seasoned salt and fresh ground black pepper, to taste
  • Hot sauce, to taste
  • 1 (11 ounce) can corn kernels, drained OR frozen peas
  • 5 medium red potatoes, cubed
  • 4 medium carrots, sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.