Ingredients

• 2 tablespoons flour
• 1 tablespoon paprika
• 1 teaspoon chili powder, divided
• 1 tablespoon chili powder, divided
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 3 lbs boneless beef chuck roast, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 2 medium onions, chopped
• 1 (28 ounce) can stewed tomatoes, undrained
• 1 (10 1/2 ounce) can condensed beef broth, undiluted
• 1 bay leaf
• 1/2 teaspoon cayenne pepper
• 5 medium red potatoes, cubed
• 4 medium carrots, sliced
• 1 (11 ounce) can whole kernel corn, drained

Instructions

1. In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.

2. Add beef and shake to coat.

3. In a large pot, brown the beef in oil (in batches if necessary).

4. Stir in the onions, tomatoes, beef broth, bay leaf, 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 35-40 more minutes or until meat and vegetables are tender.

9. Add corn.

10. Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!).

11. Discard bay leaf before serving.