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Soups & Stews |
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- 4 Lbs. Lean Beef, cubed
- 4 Tbsp. Oil
- 2 Cloves Garlic, chopped
- 4 Cups Hot Water
- 2 Large Cans Tomatoes
- 2 Thin Slices Lemon
- 4 Medium Onions, sliced
- 2 Tbsp. Salt
- 1/2 Tsp. Pepper
- 6 Tbsp. Sugar
- 12 Medium Carrots, peeled and cut into 1" pieces
- 9 - 10 Medium Potatoes, quartered
- Dash Cloves
- 1/2 Tsp. Dried Basil Leaves
- 2 Cans English Peas
Directions:
In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch Oven and mix in garlic 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 heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.
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