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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix 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 cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.
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