Chuckwagon Beef Stew

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  • 4 lbs. lean beef, cubed
  • 2 cloves garlic, minced
  • 4 med. onions, sliced
  • 4 C hot water
  • 2 LG cans tomatoes
  • 2 lemon slices, thin
  • 2 T salt
  • 1/2 tsp. pepper
  • 6 T Pioneer® Sugar
  • 12 med. carrots, peeled and cut into 1-inch pieces
  • 9-10 med. potatoes, washed & quartered
  • Dash of cloves, optional
  • 1/2 tsp. dried basil leaves
  • 2 cans English peas


  1. In a skillet brown the beef; drain. Add the drained beef to a Dutch oven cooking pot. Add garlic and onion; mix together well. Add water, tomatoes, lemon slices, salt, pepper, and Pioneer® Sugar. Stir together and simmer 2 hours, stirring occasionally.
  2. Add carrots, potatoes, cloves and basil. Cover, and cook until vegetables are tender. Add canned peas and cook until they are heated through, about 4 minutes.
  3. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot with fresh biscuits or homemade bread.

Cooks Note

Potatoes can be peeled if preferred. You can use fresh or frozen peas instead of canned. Just add at the same time as the carrots and potatoes. This recipe can also be cooked in a crock-pot for 2 hours on high and 2 hours on low. Add all the ingredients into the pot at the same time.
Chuckwagon Beef Stew
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