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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By sherotx
Anchorage, AK
on June 10, 2012
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This was a delicious recipe. I made it with a moose roast that I had and it was superb! The moose is very, very lean and needs lots of moisture from other ingredient, and this recipe fit the bill. I actually used a shallot in place of one of the onions - worked out very nicely.
Well done to the creators!
By asherslikewhoa
Citrus Heights, CA
on January 27, 2008
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After finishing up with cooking this stew, the juice had a watery consistency. It was an easy fix, though, I just added some flour to thicken it up. Otherwise, we LOVED this, even though I put a little too much seasoning in.
By shotzie1155_3604525
Sebastian, FL
on August 01, 2007
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Great recipe since this is pretty much the way I've always made it except for the lemon slices. Verry, verry good! I served it with a pan of sweet yellow cornbread! MMM-MM! Maria, Sebastian, FL
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