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The ingredients needed to cook Spicy Chuck - Wagon Stew:
- Provide 2 tbsp all-purpose flour
- You need 1 tbsp paprika
- Get 1 tbsp chili powder
- Provide 2 tsp salt
- Provide 1 tbsp garlic powder
- Prepare 3 lb beef, cut into 1 inch cubes
- Get 1/4 cup vegetable oil
- Provide 2 medium onion, chopped
- Prepare 28 oz stewed tomatoes, undrained
- Take 10 oz condensed beef broth, undiluted
- You need 1/2 tsp cayenne pepper
- Get 5 medium red potatoes, diced
- Use 4 medium carrots, sliced
- Prepare 1 can corn, drained
Instructions to make Spicy Chuck - Wagon Stew:
- In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef a few pieces at a time, and shake to coat.
- In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, 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 35 to 40 minutes longer or until meat and vegetables are tender. Add corn and heat through.
- Add a thickening agent to achieve the desired thickness for your stew.
This Ethiopian potato stew (AKA dinich wot) is one of my favourite plant-based stews for fall. It's incredibly hearty, spicy and super easy to make. This chuck wagon stew is a staple on their menu. We were at my parent's house over the weekend celebrating Haley's birthday and my mom served it for lunch. I can't remember what the restaurant version tastes like, so I really had nothing to compare it to.
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