Kelly's Southwestern Beef Stew
"Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!..."
INGREDIENTS
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3 1/8-3 3/4 lbs chuck roast (trim fat as necessary) or 3 1/8-3 3/4 lbs arm roast, cubed (trim fat as necessary)
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2 1/2 tablespoons flour
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1 1/4 tablespoons paprika
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1 1/4 teaspoons chili powder
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1 1/4 teaspoons garlic powder
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2 1/2 teaspoons salt
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5 tablespoons Butter Flavor Crisco
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2 1/2 onions, diced large
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1 (35 ounce) can stewed tomatoes, with juice
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1 1/4 tablespoons chili powder
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1 1/4 large bay leaf
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1 (13 1/2 ounce) can beef broth
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5/8 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
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1 1/4 tablespoons butter
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1 1/4 teaspoons sugar (optional, but we like it in there) (optional)
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5 carrots, peeled and sliced thick
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5 -6 1/4 medium red potatoes, unpeeled, cut lg. bite-sized
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1 (13 3/4 ounce) can corn, drained
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1 1/4-2 1/2 tablespoons cornstarch (optional)
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1 1/4-2 1/2 tablespoons cold water (optional)
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