Chuckwagon Beef Stew

• 4 tablespoons flour
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 lbs stewing beef
• 3 tablespoons olive oil
• 1 large onion, diced
• 1 green pepper, diced
• 4 garlic cloves, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves (optional)
• beef broth
• 2 cups chopped potatoes
• 2 cups chopped carrots

1. Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
2. In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
3. Add tomatoes, chili powder, cumin, cinnamon, and cloves.
4. Cover and simmer 2 hours, stirring occasionally.
5. If mixture is too thick or if more liquid is needed, add beef broth.
6. Add potatoes and carrots and cook until veggies are done, about 45 minutes.

flour, paprika, chili powder, cayenne pepper, salt, stewing beef, olive oil, onion, green pepper, garlic, red pepper, tomatoes, chili powder, ground cumin, ground cinnamon, ground cloves, beef broth, potatoes, carrots

Taken from www.food.com/recipe/chuckwagon-beef-stew-22341 (may not work)