2 tbsp. all purpose flour
1 tbsp. paprika
1 tsp. plus 1 tbsp. chili powder (divided)
2 tsp. salt
1 tsp. garlic powder
1 boneless beef chuck roast (3 lbs.) cut into 1-inch pieces
1/4 c. vegetable oil
2 med. onions, chopped
1 can (28 oz.) stewed tomatoes, undrained
1 can (10 1/2 oz.) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 tsp. cayenne pepper
5 med. potatoes, cubed
4 med. carrots, sliced
1 can (11 oz.) whole kernel corn, drained

In a large resealable plastic bag, combine the flour, paprika, 1 tsp. 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 pepper 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.

Yield: 10 servings (4 quarts).