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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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) |
Directions:
1. Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
2. 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.
6. Add water as needed.
7. Thicken stew with cornstarch.
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