Recipe courtesy of Jean Cates
and
Sue Cunningham
Recipe courtesy of Jean Cates
and
Sue Cunningham
Watch how to make this recipe.
Chuckwagon Beef Stew
- Level: Easy
- Total: 2 hr 40 min
- Prep: 20 min
- Cook: 2 hr 20 min
- Yield: 10 to 12 servings
- Level: Easy
- Total: 2 hr 40 min
- Prep: 20 min
- Cook: 2 hr 20 min
- Yield: 10 to 12 servings
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.
