Saturday, March 26, 2011

Spicy Chuckwagon Soup

This is from the Taste of Home Heart Warming Soups magazine that my mom gave me one Christmas.  I usually try to buy chuck roast on sale so that I can use one that week and freeze the others for a later time.  I had a chuck roast in the freezer, so we decided to make this zippy soup that we love.  It's probably my favorite soup.

Makes 10 servings

*2 Tablespoons all-purpose flour
*1 Tablespoon paprika
*1 teaspoon + 1 Tablespoon chili powder, divided
*2 teaspoons salt
*1 teaspoon garlic powder
*1 boneless beef chuck roast (3 lbs.), cut into 1-inch pieces
*1/4 cup canola oil
*2 medium yellow onions, chopped
*1 can (28 oz.) stewed tomatoes (with juices)
*1 can (10.5 oz.) condensed beef broth
*1 bay leaf
*1/4 to 1/2 teaspoon cayenne pepper, depending on how spicy you like it
*5 medium red potatoes, scrubbed, skins on, and cubed
*4 medium carrots, sliced
*1 can (11 oz.) whole kernel corn, drained

In a large zip lock bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.  Ad beef, a few pieces at a time.  Shake to coat.

In a large stock pot, heat the oil on medium high heat.  Once hot, brown the beef in batches.  We use an oil screen on top of the pot so that the oil won't splatter.

Stir in the onions, and cook for 3 minutes more.  Stir in the 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 40 minutes longer or until vegetables are tender.  Add corn.

Turn to low heat.  Cover, and let sit on the stove for at least 20 minutes, stirring occasionally.  We usually let it sit for several hours on low so that the flavors blend well, stirring occasionally.  The longer it sits, the better it tastes.  Discard the bay leaf before serving.

This goes great with cornbread.