Chuckwagon Beef Stew Recipe

Chuckwagon Beef Stew Recipe

Recipe adapted from Jean Cates and Sue Cunningham

• Skill Level: Easy
• Serves: 8 to 10 people
• Nutrition Facts (Per Serving - based on 10 servings):
  • Calories: 573
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 67g
  • Dietary Fiber: 11g
  • Sugar: 19g
  • Protein: 48g
  • Cholesterol: 120mg
  • Sodium: 1745mg
• Total Time: 2 hours 50 minutes
• Preparation: 15 minutes
• Cooking: 2 hours 35 minutes

Ingredients

• 4 pounds lean beef, cut into cubes
• 4 tablespoons cooking oil
• 2 garlic cloves, minced
• 4 cups hot water
• 2 large cans of tomatoes
• 2 thin slices of lemon
• 4 medium onions, thinly sliced
• 2 tablespoons salt
• 1/2 teaspoon ground pepper
• 6 tablespoons sugar
• 12 medium carrots, peeled and sliced into 1-inch pieces
• 9 to 10 medium potatoes, cut into quarters
• Pinch of ground cloves
• 1/2 teaspoon dried basil
• 2 cans English peas

Instructions

1. Heat oil in a large skillet and brown the beef cubes thoroughly. Transfer to a large Dutch oven, stir in minced garlic.
2. Add hot water, canned tomatoes, lemon slices, sliced onions, salt, pepper, and sugar. Simmer on low for 2 hours, stirring occasionally.
3. Add carrots, potato quarters, cloves, and basil. Cover and cook until vegetables are tender.
4. Stir in canned peas and heat through. For thicker stew, add flour slurry and cook to desired consistency.
5. Serve hot and savor this hearty, cowboy-inspired classic!

Note: Viewer-submitted recipe; not professionally tested.