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 pounds London Broil Beef, chopped into small squares
6 potatoes, peeled and chopped into small squares
1 can 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)
or
1-1/2 pounds frozen chopped mixed vegetables
3 quarts water
1/2 cup pearl barley (found in the dried bean section of the grocery store)
3 teaspoon salt
2 teaspoon black pepper
3 whole bay leaves
4 teaspoon parsley, chopped
1/4 teaspoon oregano
1/4 teaspoon 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 cornstarch.