chuckwagon beef stew
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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prep time
15 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
8 to 10
Ingredients
- 4 pounds lean beef, cubed
- 4 tablespoons oil
- 2 cloves garlic, chopped
- 4 cups hot water
- 2 large cans tomatoes (28-oz each)
- 2 slices lemon
- 3-4 medium onions, sliced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons granulated sugar
- 10-12 medium carrots, cut into 1-inch cubes
- 9 medium potatoes, quartered
- 1 dash cloves
- 1 teaspoon dried basil leaves
- 2 cans english peas (14 or 15 oz each)
How To Make chuckwagon beef stew
-
Step 1In a skillet, brown beef well in oil.
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Step 2Transfer 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.
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Step 3Add 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.
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Step 4If 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Keyword:
#cowboy
Keyword:
#Texas
Keyword:
#beef stew
Keyword:
#campfire cooking
Ingredient:
Beef
Culture:
American
Method:
Stove Top
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