Print Recipe

Son of a Gun Beef Stew

RG

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.

Ingredients

  • Cooking oil as necessary
  • 1 (2 pound) London broil beef, chopped into small squares
  • 6 potatoes, peeled and chopped into small squares
  • 1 can stewed tomatoes
  • 1 large onion, chopped
  • 1 clove garlic, minced or pressed
  • 2 cups peeled carrots, 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)
  • 1 1/2 pounds frozen chopped mixed vegetables
  • 3 quarts water
  • 1/2 cup pearl barley
  • 3 teaspoons salt
  • 2 teaspoons black pepper
  • 3 whole bay leaves
  • 4 teaspoons parsley, chopped
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • Cornstarch

Instructions

  1. Heat oil in Dutch oven or large skillet.
  2. Add garlic and chopped beef. 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. Add water as needed.
  6. Thicken stew with cornstarch.

Source: Festival of the West, Scottsdale, Arizona




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.