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Nutrition Facts
Serving Size 1 batch 6339g Recipe makes 1 batch)
Calories 4223
Calories from Fat 1699		(40%)
Amount Per Serving		%DV
	Total Fat 188.9g	290%
	Saturated Fat 75.2g	376%
	Monounsaturated Fat 80.0g
	Polyunsaturated Fat 9.5g
	Trans Fat 0.0g
Cholesterol 616mg		205%
Sodium 9130mg		380%
Potassium 11060mg		316%
Total Carbohydrate 420.3g		140%
	Dietary Fiber 70.4g	281%
	Sugars 57.1g
Protein 221.4g		442%
how is this calculated?

Sun of a Gun Beef Stew

Recipe #5184 | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: riffraff
Nov 30, 1999

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.

1 batch (change servings and units)

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
cornstarch
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: tiggerkitti

On Oct 29, 2009

I love this recipe. With some personal taste changes to the recipe - it was easy to follow and the flavor was so good. The meat melted in our mouths. Even my kids liked it (WOW!) Thank you.

0 people found this review helpful

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From: Picky_Cat

On Sep 10, 2009

Excellent. I followed the advice given in some earlier reviews and added Worcestershire sauce and paprika. I also added 6 large mushrooms, sliced. I will make this for my wife's outdoor birthday party this month!

1 person found this review helpful

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From: ieatfoOod.

On Aug 3, 2005

Very, very, very, good stew. Hearty and makes a ton! Great wholesome flavour! I added more galric (3 or 4 cloves) and less salt and for the water I had boiled beef bone broth instead and it was just bursting with flavour. Thank you for the so tastey recipie!

8 people found this review helpful

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From: podapo

On Sep 15, 2005

Really good on a cold day. I switched the peas for green beans, personal preferance, and didn't add turnips or broccoli. I also didn't use London broil, was in a hurry so just bought already cut stew meat and it came out really tender. This won't be the last time we'll be enjoying this stew.

7 people found this review helpful

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Read all 21 reviews