Spicy Chuck Wagon Soup
This robust soup features chuck roast pieces that become wonderfully tender. The rich broth gets its character from a blend of paprika, chilli powder and cayenne, simmered with tomatoes and beef broth. Potatoes, carrots and sweetcorn are added later for a complete, satisfying meal. Letting it sit on low heat for an hour before serving allows the flavours to develop fully.
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
Method
- Mix the flour, paprika, 1 teaspoon of the chilli powder, salt and garlic powder in a large sealable bag.
- Place the beef pieces into the bag and shake well to coat them evenly.
- Heat the oil in a large pot and brown the coated beef, working in batches if needed.
- Add the chopped onions, the can of stewed tomatoes, the beef broth, the bay leaf, cayenne pepper and the remaining chilli powder to the pot.
- Allow the mixture to come up to a boil.
- Once boiling, lower the temperature, put the lid on and let it simmer for 30 minutes, giving it a stir now and then.
- Stir in the cubed potatoes and sliced carrots.
- Cover the pot again and continue simmering for 35-40 more minutes, or until both the meat and vegetables are soft.
- Mix in the drained can of corn.
- Turn the heat down to its lowest setting and leave the soup to sit for 1 hour so the flavours can blend (this step is optional if short on time).
- Remember to take out and discard the bay leaf before you serve the soup.
Nutrition (per serving)
Sodium1029000 mg
Recipe details
Category< 4 Hours
AuthorTrinkDawg
