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