Pantry Chuckwagon Soup Recipes

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CHUCKWAGON BEEF STEW



Chuckwagon Beef Stew image

Plenty of fresh and tasty ingredients in this recipe that's reminiscent of the old cowboy days of grabbing some good grub while out on a trail ride or during cattle drives. The lemon slices are an unexpectedly great addition to this camp stew recipe.

Provided by Vickie Parks

Categories     Beef Soups

Time 2h45m

Number Of Ingredients 15

4 lb lean beef, cubed
4 Tbsp oil
2 clove garlic, chopped
4 c hot water
2 large cans tomatoes (28-oz each)
2 slice lemon
3-4 medium onions, sliced
1 Tbsp salt
1 tsp black pepper
2 Tbsp granulated sugar
10-12 medium carrots, cut into 1-inch cubes
9 medium potatoes, quartered
1 dash(es) cloves
1 tsp dried basil leaves
2 can(s) english peas (14 or 15 oz each)

Steps:

  • 1. In a skillet, brown beef well in oil.
  • 2. Transfer cooked beef to a large Dutch oven, add garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar to pot. Mix well and simmer for 2 hours, stirring occasionally.
  • 3. Add carrots, potatoes, cloves, and crushed basil leaves to pot. Cover pot, and cook over medium-low heat until vegetables are tender. Add canned peas and heat until peas are heated through.
  • 4. If necessary, to thicken the gravy, mix about 2-3 tablespoons of flour dissolved in a little water, and stir it into the stew until the gravy is thickened. Serve hot.

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