Chuckwagon Beef Stew Recipe

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Chuckwagon Beef Stew

Vickie Parks

By
@Northwestgal

Plenty of fresh and tasty ingredients in this recipe that's reminiscent of the old cowboy days of grabbing some good grub while out on a trail ride or during cattle drives. The lemon slices are an unexpectedly great addition to this camp stew recipe.


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Serves:

8 to 10

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

4 lb
lean beef, cubed
4 Tbsp
oil
2 clove
garlic, chopped
4 c
hot water
2 large
cans tomatoes (28-oz each)
2 slice
lemon
3-4 medium
onions, sliced
1 Tbsp
salt
1 tsp
black pepper
2 Tbsp
granulated sugar
10-12 medium
carrots, cut into 1-inch cubes
9 medium
potatoes, quartered
1 dash(es)
cloves
1 tsp
dried basil leaves
2 can(s)
english peas (14 or 15 oz each)

Directions Step-By-Step

1
In a skillet, brown beef well in oil.
2
Transfer cooked beef to a large Dutch oven, add garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar to pot. Mix well and simmer for 2 hours, stirring occasionally.
3
Add carrots, potatoes, cloves, and crushed basil leaves to pot. Cover pot, and cook over medium-low heat until vegetables are tender. Add canned peas and heat until peas are heated through.
4
If necessary, to thicken the gravy, mix about 2-3 tablespoons of flour dissolved in a little water, and stir it into the stew until the gravy is thickened. Serve hot.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American