SUN 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 stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West.
Provided by riffraff
Categories Stew
Yield 1 batch
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 3294.8, Fat 71.1, SaturatedFat 28.3, Cholesterol 589.7, Sodium 9166.6, Carbohydrate 422.8, Fiber 71.9, Sugar 56.2, Protein 249.7
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