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.
- 2 lbs london broil beef, chopped into small squares
- 6 potatoes, peeled and chopped into small squares
- 1 (10 3/4 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)
- 1⁄4 cup broccoli, chopped (optional)
- 1⁄4 cup turnip, chopped (optional)
- 3 quarts water
- 1⁄2 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
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- to taste cornstarch
- to taste cooking oil (as necessary)
- Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
- Brown beef on all sides.
- Add onion, stewed tomatoes, and 3 quarts of water.
- Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
- Add vegetables and pearl barley and simmer covered for 1 hour.
- Add water as needed.
- Thicken stew with cornstarch.
Boyfriend loved it. I like it a lot. We made it pretty faithful to the recipe. We did use two turnips (they were in danger of going bad). <br/><br/>I see this as a good jumping point for modifications, later. Next time, I'll cook the beef in red wine and add a few dollops of tomato paste. I want this soup to be more tomatoey.<br/><br/>Also looks like a good receptable for root vegetables needing to be used. Parsnips, beets, whatever. I will also up the barley next time.
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 consommÃ© 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 :-)
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.