Recipe courtesy of Jean Cates and Sue Cunningham

Chuckwagon Beef Stew

  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Cook: 2 hr 20 min
  • Yield: 10 to 12 servings
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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


  1. 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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