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Spicy Chuck-Wagon Soup

Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.
  • Total Time
    Prep: 10 min. Cook: 65 min.
  • Makes
    10 servings (4 quarts)

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • salschroeder
    Mar 23, 2020

    Chili meets Stew! This is a big hit with my family. We like very tender beef so I simmer the meat a bit longer until it's very tender. The vegetables go perfectly with the meat

  • wefarm2live
    Oct 20, 2014

    This was really good! I used a leftover chuck roast and the flavor of the meat was wonderful!

  • cafritz
    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

  • nickle59
    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!

  • nickle59
    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.

  • patteliv
    Nov 13, 2012

    this is the best,, very savory,,,

  • Toni Anderson
    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.

  • thekingsfive
    Jun 20, 2010

    We loved this soup. Very hearty, and flavorful. Perfect for cold winter days.

  • ctynkee
    Aug 31, 2009

    how can this yield four quarts when the amount of liquid only totals 38 1/2 ounces?