Spicy Chuck-Wagon Soup
Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.
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
Reviews
This was a hit with the family, even the picky eater liked it. I added just a little Worcestershire sauce but a tasty dish for a cold winter night.
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
This was really good! I used a leftover chuck roast and the flavor of the meat was wonderful!
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
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!
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.
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this is the best,, very savory,,,
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.
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