Packer Country Soup

• 2 tablespoons flour
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 3 lbs chuck roast, cubed
• 1 tablespoon vegetable oil, add more as needed
• 2 medium onions, diced
• 1 (28 ounce) can stewed tomatoes
• 1 (14 ounce) can beef broth
• 1 bay leaf
• 1/4 - 1/2 teaspoon cayenne pepper
• 5 medium red potatoes, cubed
• 4 carrots, sliced
• 1 (14 1/2 ounce) can whole kernel corn, drained

1. Put first six ingredients into bowl-flour through garlic powder.
2. Toss meat cubes in mixture.
3. Put oil into Dutch oven, heat on medium, brown meat.
4. Add onions, stewed tomatoes, beef broth, bay leaf, and pepper.
5. Dump in any leftover seasoned flour mixture.
6. Bring to a boil; simmer for 30 minutes.
7. Add potatoes and carrots.
8. Bring to a boil; simmer for 35 to 40 minutes.
9. Add corn, just before serving.

flour, paprika, chili powder, chili powder, salt, garlic, chuck roast, vegetable oil, onions, tomatoes, beef broth, bay leaf, cayenne pepper, red potatoes, carrots, whole kernel corn

Taken from www.food.com/recipe/packer-country-soup-288491 (may not work)