Chuckwagon Beef Stew

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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