Chuckwagon Beef Stew

15 ingredients
11 steps

Ingredients

  • 4 pounds lean beef, cubed
  • 4 tablespoons oil
  • 2 cloves garlic, chopped
  • 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 skillet, brown beef well in oil.
  2. 2
    When cooked, transfer to a large Dutch oven and mix in garlic well.
  3. 3
    Add water, tomatoes, lemon, onions, salt, pepper, and sugar.
  4. 4
    Mix well and simmer 2 hours, stirring occasionally.
  5. 5
    Add carrots, potatoes, cloves, and crushed basil leaves.
  6. 6
    Cover and cook until vegetables are tender.
  7. 7
    Add canned peas and heat.
  8. 8
    If necessary, to thicken gravy, thicken with flour, dissolved in water.
  9. 9
    Serve hot.
  10. 10
    A viewer, who may not be a professional cook, provided this recipe.
  11. 11
    The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.

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