Sun of a Gun Beef Stew

riffraff's Note:

This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 batch

• 2 lbs london broil beef , chopped into small squares
• 6 potatoes , peeled and chopped into small squares
• 1 (10 ¾ ounce) can stewed tomatoes
• 1 large onion , chopped
• 1 clove garlic , minced or pressed
• 2 cups carrots , peeled, chopped
• 1 cup celery , chopped
• 1 cup whole kernel corn
• 1 cup peas (fresh, frozen or canned)
• ¼ cup broccoli , chopped (optional)
• ¼ cup turnip , chopped (optional)
• 3 quarts water
• ½ cup pearl barley (found in the dried bean section of the grocery store)
• 3 teaspoons salt
• 2 teaspoons black pepper
• 3 whole bay leaves
• 4 teaspoons parsley , chopped
• ¼ teaspoon basil
• ¼ teaspoon oregano
• to taste cornstarch
• to taste cooking oil (as necessary)

Directions:

1. Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
2. Brown beef on all sides.
3. Add onion, stewed tomatoes, and 3 quarts of water.
4. Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
5. Add vegetables and pearl barley and simmer covered for 1 hour.
6. Add water as needed.
7. Thicken stew with cornstarch.

Reviews

[Just_Ducky!!]

Wow! This was so good my 7yo even ate the onions! Definitely a keeper. I browned the meat, coated in flour, and softened the onions in my wok with olive oil. Then threw everything in the slow cooker. I skipped broccoli and peas as I intend to freeze the ample leftovers and those would get too mushy. For the liquid I threw a bottle of amber ale (Keith's Red Amber) in the wok after frying scraping up the bits, then added consommé to make up the rest of the liquid. And mmmm so yum :D! ETA: I was going to make & review this for Feb TOTM tag game when I realised, I've already done so lol (and spelled flour wrong)! Spelling corrected and will definitely be making again :-)

[Abby, Sarah & Eli's Mom]

An excellent stew that tastes better the next day and freezes well. I used wild game as that is what is in my freezer. Otherwise the recipe is the same.

[broke student]

This fabulous! I made it last Christmas and everyone loved it! Really has a delicious flavor! I skipped the turnips, and always go a little crazy on the carrots. I wish I could give this more than five stars for just how good it was! Amazing!