Son Of A Gun Cowboy Beef Stew -

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Son Of A Gun Cowboy Beef Stew

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By Arizona's Festival of the West

Posted July 23rd, 2007

FabulousFoods.com Recommends: The Cowboy Chuckwagon Cookbook, by Kelsey Dollar, (2003, Apricot Press)

The Cowboy Chuckwagon Cookbook

Servings:	8
Author Notes:	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.
Ingredients:	cooking oil as necessary 2 pound London Broil Beef, chopped into small squares 6 potatoes, peeled and chopped into small squares 1 can (28 ounces) stewed tomatoes l large onion, chopped 1 clove garlic, minced or pressed Variety of fresh or frozen vegetables: 2 cups peeled carrots, chopped l 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 pounda frozen chopped mixed vegetables 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 oregano 1/4 teaspoon basil corn starch
Instructions:	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 a corn starch slurry.