Spicy Chuck Wagon Soup (Taste of Home) |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This soup is hearty and delicious. The meat just falls apart, and the spicy component is a nice change from traditional beef stews. Even a friend of ours who is a self-proclaimed soup hater liked this. We make this a little ahead of time and let it sit on low for about an hour before eating it so the beef can get a little extra tender. 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 |
Directions:
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.
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