Ingredients:
2 1/2-3 lbs chuck roast (trim fat as necessary) or 2 1/2-3 lbs arm roast, cubed ( trim fat as necessary)
2 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons Butter Flavor Crisco
2 onions, diced large
1 (28 ounce) cans stewed tomatoes, with juice
1 tablespoon chili powder
1 large bay leaves
1 (10 3/4 ounce) cans beef broth
1/2 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
1 tablespoon butter
1 teaspoon sugar ( optional, but we like it in there) (optional)
4 carrots, peeled and sliced thick
4 -5 medium red potatoes, unpeeled, cut lg. bite-sized
1 (11 ounce) cans corn, drained
1 -2 tablespoon cornstarch (optional)
1 -2 tablespoon cold water (optional)
Directions:
In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
Add meat and shake/toss til all is coated.
In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
Add corn, heat through.
Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
*Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
**If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don’t wreck the green beans if added.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.