Dutch Oven Chuckwagon Beef Stew

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: 15 mins
Cook time: 150 mins
Total time: 2 hours 45 mins
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
  • 1/2 teaspoon pepper
  • 6 tablespoons sugar
  • 12 medium carrots, peeled and cut into 1-inch pieces
  • 9 to 10 medium potatoes, quartered
  • Dash cloves
  • 1/2 teaspoon dried basil leaves
  • 2 cans green peas
Instructions
  1. In a skillet, brown beef well in oil.
  2. When cooked, transfer to a large Dutch oven and mix in garlic well.
  3. Add water, tomatoes, lemon, onions, salt, pepper, and sugar.
  4. Mix well and simmer 2 hours, stirring occasionally.
  5. Add carrots, potatoes, cloves, and crushed basil leaves.
  6. Cover and cook until vegetables are tender.
  7. Add canned peas and heat.
  8. If necessary, to thicken gravy, thicken with flour, dissolved in water.

 

 

Scott
 

2 comments

    • Ann Carras on July 29, 2010 at 9:16 am
    • Reply

    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. 🙂

  1. 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.

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