Spicy Chuck - Wagon Stew

• 2 tbsp all-purpose flour
• 1 tbsp paprika
• 1 tbsp chili powder
• 2 tsp salt
• 1 tbsp garlic powder
• 3 lb beef, cut into 1 inch cubes
• 1/4 cup vegetable oil
• 2 medium onion, chopped
• 28 oz stewed tomatoes, undrained
• 10 oz condensed beef broth, undiluted
• 1/2 tsp cayenne pepper
• 5 medium red potatoes, diced
• 4 medium carrots, sliced
• 1 can corn, drained

1. In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder.
2. Add beef a few pieces at a time, and shake to coat.
3. In a large soup kettle, brown beef in oil in batches.
4. Stir in the onions, tomatoes, broth, cayenne and remaining chili powder.
5. Bring to a boil.
6. Reduce heat, cover and simmer for 30 minutes, stirring occasionally
7. Add potatoes and carrots.
8. Cover and simmer 35 to 40 minutes longer or until meat and vegetables are tender.
9. Add corn and heat through.
10. Add a thickening agent to achieve the desired thickness for your stew.

flour, paprika, chili powder, salt, garlic, beef, vegetable oil, onion, tomatoes, condensed beef broth, cayenne pepper, red potatoes, carrots, corn

Taken from cookpad.com/us/recipes/338910-spicy-chuck-wagon-stew (may not work)