Spicy Tomato Beef Soup/Stew
Created by KittenCal on September 3, 2011
- Servings: 9
- Prep Time: 40m
- Cook Time: 90m
- Recipe #82
Ingredients
- 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
How to Make
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Step 1: In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).
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Step 2: Add beef, a few pieces at a time, and shake to coat.
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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.
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Step 4: Add in onions; cook until softened (about 8 minutes).
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Step 5: Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.
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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).
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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.
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Step 8: Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.
Nutritional Facts
- 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