Chuckwagon Beef Stew

Total Time:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min

Yield:
10 to 12 servings
Level:
Easy

CATEGORIES
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

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

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