Chuckwagon Beef Stew

15 ingredients
10 steps

Ingredients

  • 4 pounds lean beef, cubed
  • 4 tablespoons oil
  • 2 cloves garlic, minced
  • 4 cups hot water
  • 2 large cans tomatoes
  • 2 thin slices lemon
  • 4 medium onions, sliced
  • 2 tablespoons salt
  • 1/2 teaspoon pepper
  • 6 tablespoons sugar
  • 12 medium carrots, peeled and cut into 1-inch pieces
  • 9 to 10 medium potatoes, quartered
  • Dash cloves
  • 1/2 teaspoon dried basil leaves
  • 2 cans English peas

Directions

  1. 1
    In a Dutch oven or skillet, brown beef well in oil.
  2. 2
    After the beef is cooked, remove and put into a deep pot.
  3. 3
    Add the garlic and mix well.
  4. 4
    Add water, tomatoes, lemon, onions, salt, pepper, and sugar.
  5. 5
    Mix well and simmer 2 hours, stirring occasionally.
  6. 6
    Add carrots, potatoes, cloves, and crushed basil leaves.
  7. 7
    Cover, and cook until vegetables are tender.
  8. 8
    Add canned peas, and cook until they are heated through, about 4 minutes.
  9. 9
    If necessary, to thicken gravy, thicken with flour, dissolved in water.
  10. 10
    Serve hot.

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