I love stews from the Dutch oven. They hold the heat so well, that it is easy to let them simmer for a long time. This stew is a hearty stew that is easy to make and will be gone before you know it!
Dutch Oven Chuckwagon Beef Stew
Author: Joanne Koblich
Prep time:
Cook time:
Total time:
Ingredients
- 4 pounds lean beef, cubed
- 4 tablespoons oil
- 2 cloves garlic, chopped
- 4 cups hot water
- 2 cans tomatoes
- 2 thin slices lemon
- 4 medium onions, sliced
- 2 tablespoons salt
- ½ teaspoon pepper
- 6 tablespoons sugar
- 12 medium carrots, peeled and cut into 1-inch pieces
- 9 to 10 medium potatoes, quartered
- Dash cloves
- ½ teaspoon dried basil leaves
- 2 cans green peas
Instructions
- 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.
2 comments
Ann Carras
July 29, 2010 at 9:16 am (UTC -7) Link to this comment
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.
Scott
July 29, 2010 at 3:54 pm (UTC -7) Link to this comment
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.