Chuckwagon Beef Stew

• 4 pounds lean beef, cubed
• 4 tablespoons oil
• 2 cloves garlic, minced
• 4 cups hot water
• 2 large 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 English peas

1. In a Dutch oven or skillet, brown beef well in oil.
2. After the beef is cooked, remove and put into a deep pot.
3. Add the garlic and mix well.
4. Add water, tomatoes, lemon, onions, salt, pepper, and sugar.
5. Mix well and simmer 2 hours, stirring occasionally.
6. Add carrots, potatoes, cloves, and crushed basil leaves.
7. Cover, and cook until vegetables are tender.
8. Add canned peas, and cook until they are heated through, about 4 minutes.
9. If necessary, to thicken gravy, thicken with flour, dissolved in water.
10. Serve hot.

lean beef, oil, garlic, water, tomatoes, thin slices, onions, salt, pepper, sugar, carrots, potatoes, cloves, basil, english peas

Taken from www.foodnetwork.com/recipes/chuckwagon-beef-stew-recipe.html (may not work)