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Recipe courtesy of Jean Cates and Sue Cunningham

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Total:: 2 hr 40 min
Prep:: 20 min
Cook:: 2 hr 20 min

Yield:: 10 to 12 servings

Level:: Easy

Ingredients

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

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Chuckwagon Beef Stew
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H20M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 10 to 12 servings
Cuisine: american
Ingredients: 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