Spicy Chuck-Wagon Soup
Total TimePrep: 10 min. Cook: 65 min.
Makes10 servings (4 quarts)
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon plus 1 tablespoon chili powder, divided
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
- 1/4 cup vegetable oil
- 2 medium onions, chopped
- 1 can (28 ounces) stewed tomatoes, undrained
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1 bay leaf
- 1/4 to 1/2 teaspoon cayenne pepper
- 5 medium red potatoes, cubed
- 4 medium carrots, sliced
- 1 can (11 ounces) whole kernel corn, drained
- In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.
- In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
- Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.
Oct 20, 2014
This was really good! I used a leftover chuck roast and the flavor of the meat was wonderful!
Jun 13, 2014
I have been making this recipe for years. I add a can of rinsed black beans every now and then to change it up a bit
Apr 4, 2013
Simple, healthy, and delicious! The spices can be adjusted to taste and everyone's happy. I used my dutch oven and made a wonderful soup/stew with nice leftovers for lunch the next day. This is a recipe that could easily be adapted for the crockpot or the pressure cooker as well! I will be making this one again.Thank you!
Apr 4, 2013
Simple, healthy, and delicious! The spices can be adjusted to taste and everyone's happy. I used my dutch oven and made a wonderful soup/stew with nice leftovers for lunch the next day. This is a recipe that could easily be adapted for the crockpot or the pressure cooker as well! I will be making this one again.
Nov 13, 2012
this is the best,, very savory,,,
Oct 10, 2012
I first made this in 2004, when it was in my newest TOH magazine. Our family (35 of us back then) took turns fixing the meals on a coast trip. I made this, along with another soup and served it with cornbread. It was so very good--everyone wanted the recipe! I've been making it several times, every winter, since then.
Jun 20, 2010
We loved this soup. Very hearty, and flavorful. Perfect for cold winter days.
Aug 31, 2009
how can this yield four quarts when the amount of liquid only totals 38 1/2 ounces?