Chuckwagon Beef Stew
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1810 g
Lean Beef (cubed)4 tbsps
Oil2 cloves
Garlic (chopped)4 cups
Water (hot)2 large
Tomatoes (cans)4 medium
Onion (sliced)2 tbsps
Salt1 tsp
Pepper6 tbsps
Sugar1 tsp
Basil Leaves (dried)2 cans
English PeasDirections:
1
In a skillet, brown beef well in oil
2
When cooked, transfer to a large Dutch oven and mix in garlic well
3
Add water, tomatoes, lemon, onions, salt, pepper, and sugar
4
Mix well and simmer 2 hours, stirring occasionally
5
Add carrots, potatoes, cloves, and crushed basil leaves
6
Cover and cook until vegetables are tender
7
Add canned peas and heat
8
If necessary, to thicken gravy, thicken with flour, dissolved in water
9
Serve hot