Chuckwagon Beef Stew

Total Time:
2 hr 50 min
Prep:
15 min
Cook:
2 hr 35 min

Yield:
8 to 10 servings
Level:
Easy

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

In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic 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 heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.


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