2.5 lb chuck roast, trimmed of fat, cubed
2 tablespoons flour
Southwestern seasoning: mix of paprika, chili powder, garlic powder, salt, chili powder, dried red pepper flakes
3 tablespoons butter
2 onions, diced
2 cans diced tomatoes
14 oz beef broth
1 teaspoon sugar
4 carrots, peeled and sliced thick
2 ribs celery, cut thick
4 medium potatoes, bite-sized
1 can of corn, drained
1/2 cup fresh cilantro, chopped
2 tablespoon cornstarch + 1 tablespoon water slurry (if necessary)
Tools needed: heavy bottomed pot/ dutch oven w/ lid, spatula for stirring, knife and cutting board
Mix flour with southwestern seasoning and toss meat until coated well.
Heat a heavy-bottomed pot with butter and brown meat cubes.
Add onions, tomatoes, beef broth, and sugar... scraping up the brown bits at the bottom as you go.
Cover with lid and simmer for about 45 minutes until meat is tender.
Add carrots, celery and potatoes, cover, and simmer for another 20 minutes or until tender.
Add corn and cilantro last, until heated through.
If you want your stew thicker, add cornstarch slurry at the very end while simmering to thicken. This requires bringing up the temp slightly until it's almost boiling (but don't burn the stew!).
Sorry for disappearing. I thought I'd have more time with COVID to do the blog, but I've worked the entire time. :(