Chuckwagon Beef Stew

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

10 to 12 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
4.3 9
This recipe is simple and so delicious! I did not follow the proportions of the recipe as instructed but it turned out well. The meat is tender and very good. I would only recommend it if you like dishes that have a tomato flavor and a bit sweet. Very yummy! item not reviewed by moderator and published
This recipe was good, but the proportions and quantities weren't quite right. I halved the recipe, and after an hour of simmering, I didn't have enough liquid to cook the potatoes. I ended up adding 2 more cans of diced tomatoes with juice, and simmered for another hour, and it turned out really well. I also added some Tabasco sauce because it seemed pretty bland during tasting (even though I salt & peppered the meat AND the stew). The stew came out great though, everything was very tasty and the meat was deliciously tender. I also substituted corn for peas. item not reviewed by moderator and published
the potatoes and carrots need to go in withe the tomatoes and onions so they are given amble time to become tender. other than that this is a great recipe. i made a half recipe for my family and they loved it. item not reviewed by moderator and published
I made this stew for a group last night. I left out the potatoes and served it over egg noodles. I followed the recipe exactly and it was pretty good. The only deviation was I used frozen peas, which is certainly fine. I let the stew simmer on LOW for as long as possible (like 3 hrs), and that helped to make the stew meat more tender. I garnished the stew with fresh basil (because I had some), and that was very pretty. I also served sour cream as an optional add-in, which gave it a little creaminess. I will make this again as it was easy and tasty. Thanks! item not reviewed by moderator and published
This was very good and easy. Colors were inviting too. I did it all in a tall soup pot, to save dishes. It needs a big cooking container. Carrots always take longer to cook that potatoes, so I adjusted cooking instructions a bit. Thanks for the recipe. It's a keeper. item not reviewed by moderator and published
I made the stew following the recipe and also added a few touces of my own. The stew was great. Everyone who ate it loved it. The recipe is very easy to follow. item not reviewed by moderator and published
Substituted beef broth for water. Excellent stew...clove really adds a nice flavor. item not reviewed by moderator and published
I used a little more water in this recipe and put it in a crock pot to cook all day and it was WONDERFUL! Not to runny and very tasty! item not reviewed by moderator and published
My only problem is the "gravy" is a bit thin due to an entire bottle of wine. A little flour to thicken at the end helped. Otherwise- great stew item not reviewed by moderator and published

Not what you're looking for? Try:

Beefy Stew

Recipe courtesy of Sandra Lee