SPICY BEEF STEW

By cecelia26_

Ingredients

• stew meat
• 6 cups water
• 2 (15 ounces) cans beef broth
• salt
• pepper
• 2 cups (2 medium) onions, cubed
• 2 cups (8 ounces) baby carrots, halved
• 4 cups (2 large) potatoes, cubed
• 1 (15 ounces) can peas, undrained
• 1 (15 ounces) can corn, undrained
• 1 cup elbow macaroni
• 1 (15 ounces) can tomato sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper, optional
• 1/4 teaspoon chili powder, optional

Preparation

Step 1

Combine meat, water, broth, salt, and pepper. On low heat, cook about 2 1/2 hours or until meat is tender. Next, add onions and carrots; cook 30 minutes. Add potatoes and cook an additional 30 minutes or until all vegetables are tender. Add macaroni and cook another 10 minutes or until done. Add tomato sauce and spices. Simmer until ready to serve. Serve with corn muffins.

Note: 1 (15 ounces)can of sliced carrots, can be substituted for the baby carrots. Since the mixture tends to thicken, there is no need to drain the carrots. Just add with the corn and peas.