Recipe courtesy of Jean Cates and Sue Cunningham

Chuckwagon Beef Stew

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  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 15 min
  • Cook: 2 hr 35 min
  • Yield: 8 to 10 servings
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4 pounds lean beef, cubed

4 tablespoons oil

2 cloves garlic, chopped

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 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.