Chuck Wagon Stew

Recipe Ingredients

2 tablespoons	30ml	Unbleached flour
1 tablespoon	15ml	Paprika
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Chili powder - plus
1 teaspoon	5ml	Chili powder
2 lbs	908g / 32oz	Lean beef - trimmed of all
		Visible fat, cut into 1" cubes
1 tablespoon	15ml	Canola oil
2 tablespoons	30ml	Onions - sliced (medium)
1		Garlic clove - minced
28 oz	795g	Canned whole tomatoes - broken into pieces
1 tablespoon	15ml	Ground cinnamon
1 teaspoon	5ml	Ground cloves
1/2 teaspoon	2.5ml	Red pepper flakes
2 teaspoons	10ml	Potatoes - chopped (small)
3 teaspoons	15ml	Carrots - chopped (medium)

Recipe Instructions

In a large bowl, mix the flour, paprika, salt, and 1 teaspoon of the chili powder. Add the beef and mix until well coated.

Warm the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring frequently, until well browned. Add the onions and garlic. Cook for 5 minutes or until the onions are soft and translucent.

Add the tomatoes (with juice), cinnamon, cloves, red-pepper flakes, and the remaining 3 tablespoons of the chili powder. Cover and simmer for 2 hours. Add the potatoes and carrots. Cook for about 45 minutes or until the vegetables are tender.

This recipe yields 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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