Sun Of A Gun Beef Stew

Note from Bob Carter: 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.

cooking oil as necessary 2 lb. London Broil Beef, chopped into small squares 6 potatos, peeled and chopped into small squares 1 can stewed tomatoes l lg. onion, chopped 1 clove garlic, minced or pressed Variety of fresh or frozen vegetables: 2 C peeled carrots, chopped l C celery, chopped 1 C whole kernel corn 1 C peas, fresh, frozen or canned 1/4 C broccoli, chopped (optional) 1/4 C turnip, chopped (optional) 1 1/2 lb. frozen chopped mixed vegetables 3 quarts water 1/2 cup pearl barley (found in the dried bean section of the grocery store) 3 tsp. salt 2 tsp. black pepper 3 whole bay leaves 4 tsp. parsley, chopped 1/4 tsp. oregano 1/4 tsp. basil corn starch

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 corn starch.