2 Tbsp. flour
1 Tbsp. paprika
1 tsp. plus 1 Tbsp. chili powder,divided
2 tsp. salt
1tsp. garlic powder
1 ( 3 lb.) boneless chuck roast,cut into1" pieces
1/4 cup oil
2 medium onions,chopped
1 can(28 oz.) stewed tomatoes
1 can beef broth
1 bay leaf
1/2 tsp. cayenne pepper
5 medium red potatoes,cubed
4 medium carrots,sliced
1 can whole kernel corn,drained
In a large resealable 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 kettle,brown beef in the oil,in batches.Stir in the onions,tomatoes,broth,bay leaf,cayenne 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 for 30-40 minutes.Add corn and heat through.Discard the bay leaf. Depo!!!