Instructions: In a large bowl, mix the flour, paprika, salt, and 1 teaspoon of the chili powder. Add the beef and mix until well coated.

Warm the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring frequently, until well browned. Add the onions and garlic. Cook for 5 minutes or until the onions are soft and translucent.

Add the tomatoes (with juice), cinnamon, cloves, red-pepper flakes, and the remaining 3 tablespoons of the chili powder. Cover and simmer for 2 hours. Add the potatoes and carrots. Cook for about 45 minutes or until the vegetables are tender.

This recipe yields 8 servings.

Comments: This stew doesnt take long to prepare but does require a longer cooking time. Try this on the weekend while youre doing other chores around the house. It freezes so well, I always make more than is needed for one meal.

The Payoff: A very good source of vitamins A, B12, and C, and potassium and iron.

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