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

Instructions

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.