Recipe courtesy of Jean Cates and Sue Cunningham

Chuckwagon Beef Stew

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 15 min
  • Cook: 2 hr 35 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

  1. 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.

Related Pages