1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion,
diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium
potatoes, cubed (sweet or
regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups
diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold
potatoes,
diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or
regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute
regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion,
diced 2 stalks celery,
diced 2 small sweet
potatoes,
diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or
regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp dried oregano 1/2 tsp sea salt 1 1/2 cups corn kernels (frozen or fresh) 3 tbsp all purpose flour 2 cups stock 3 cups 2 % milk