I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing
Serve this with a crusty loaf of bread
1/2 cup all-purpose flour
1 tablespoon paprika
2 teaspoons chili powder, divided
2 teaspoons seasoned salt
2 teaspoon garlic powder
1 teaspoon fresh ground black pepper
1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces
oil, as needed
2 medium onions, chopped
6 large garlic cloves, minced
2 teaspoons crushed chili flakes, or adjust to taste
1 (28 ounces) can stewed tomatoes, undrained
1 (10-1/2 ounces) can beef broth
1-2 tablespoons beef bouillon granules (optional)
1 tablespoon Worcestershire sauce
1 large bay leaf (or use 2 small)
seasoned salt and fresh ground black pepper, to taste
hot sauce, to taste
1 (11 ounce) can corn kernels, drained OR frozen peas
5 medium red potatoes, cubed
4 medium carrots, sliced
In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).
Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.
Add in onions; cook until softened (about 8 minutes).
Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.
Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).
*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.
Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.
You will also find this on Recipezazz.com