| Good Morning, Wednesday September 8, 2010 9:02 am |
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Easy Chuck Wagon Beef Stew
2 lb House of Mears lean beef stew meat
2 t oil
1 cloves garlic, minced
2 C hot water
1 large can tomatoes
1 thin sliced lemon
2 medium onions, sliced
1 T salt
½ t pepper
3 T sugar
6 medium carrots, peeled and cut into 1 inch pieces
5 medium potatoes, quartered
Dash cloves
½ t dried basil leaves
1 can peas
t = teaspoon
T = tablespoon
C = cup
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In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix 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 cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, add flour, dissolved in water. Serve hot.
Total cooking time: 2 hrs 20 min
Makes 6 servings.
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