Son of a Gun Beef Stew
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
- 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
- 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.
Source: Festival of the West, Scottsdale, Arizona