A fiery chili-seasoned, cinnamon-spiced beef stew with tomatoes, potatoes and carrots.
2 tablespoons all-purpose flour
1 tablespoon paprika
2 teaspoons salt
1 teaspoon chili powder
2 1/2 pounds round steak, diced
3 tablespoons vegetable oil
2 onions, sliced
1 clove garlic, crushed
1 (28-ounce) can whole tomatoes, undrained
3 tablespoons chili powder
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon crushed red pepper flakes
2 cups diced potato
2 cups chopped carrot
- Combine flour, paprika, salt and 1 teaspoon chili powder. Add steak and toss to coat.
- Heat oil in a large stockpot. Brown meat over medium heat, about 5 minutes.
- Add onion and garlic; cook until soft. Add tomatoes with juices, 3 tablespoons chili powder, cinnamon, cloves and red pepper flakes. Cover and simmer for 2 hours.
- Add potato and carrot and cook, uncovered, until vegetables are tender, about 45 minutes.
Makes 8 servings.