In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic 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 heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.
Joanne Koblich
2 Comments
How many should this serve? When you say ‘large’ cans of tomatoes, is that a #10 can (the really big one) or smaller? And there is nothing at my grocery that is called “English peas” – are they called something else? – Thank you for your help.
Ann,
Good questions. I just updated to say green peas and ’2 cans of tomatoes’. I’m pretty sure it was 14 oz cans, but it’s been awhile since I made this. I just used cans of green peas.