Ozark Mountains Stewbeef, soups/stews 5 cup beef cubes 2 tablespoon flour 1 tablespoon paprika 1 teaspoon chili powder 2 teaspoon salt 3 tablespoon lard 2 each onions, sliced 1 each clove garlic, minced 28 oz can tomatoes 3 tablespoon chili powder 1 tablespoon cinnamon 1 teaspoon ground cloves 1 teaspoon dry crushed red peppers 2 cup potatoes, chopped 2 cup carrots, chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' |
