1 can (10-1/2 ounces) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 ounces) whole kernel corn, drained
In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.
In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.