Sun of a Gun Beef Stew

Name: Sun of a Gun Beef Stew
Yield: 1 batch
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)

Community Pick

Submitted by riffraff

"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."

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photo by Mitakola

Ingredients:: 21
Yields:: 1 batch

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

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.

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Reviews

Boyfriend loved it. I like it a lot. We made it pretty faithful to the recipe. We did use two turnips (they were in danger of going bad). <br/><br/>I see this as a good jumping point for modifications, later. Next time, I'll cook the beef in red wine and add a few dollops of tomato paste. I want this soup to be more tomatoey.<br/><br/>Also looks like a good receptable for root vegetables needing to be used. Parsnips, beets, whatever. I will also up the barley next time.

MechanicalJen
Wow! This was so good my 7yo even ate the onions! Definitely a keeper. I browned the meat, coated in flour, and softened the onions in my wok with olive oil. Then threw everything in the slow cooker. I skipped broccoli and peas as I intend to freeze the ample leftovers and those would get too mushy. For the liquid I threw a bottle of amber ale (Keith's Red Amber) in the wok after frying scraping up the bits, then added consommÃ© to make up the rest of the liquid. And mmmm so yum :D! ETA: I was going to make & review this for Feb TOTM tag game when I realised, I've already done so lol (and spelled flour wrong)! Spelling corrected and will definitely be making again :-)

Just_Ducky!!
An excellent stew that tastes better the next day and freezes well. I used wild game as that is what is in my freezer. Otherwise the recipe is the same.

Abby, Sarah & Eli's Mom
This fabulous! I made it last Christmas and everyone loved it! Really has a delicious flavor! I skipped the turnips, and always go a little crazy on the carrots. I wish I could give this more than five stars for just how good it was! Amazing!

broke student
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.

tiggerkitti

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Tweaks

I've made this a dozen times and can't believe I forgot to rate it! I have made some changes from the original recipe posted that we love. I don't add the broccoli, turnip and barley. I add diced tomatoes with jalapenos, 1 cup of green beans, use beef broth instead of water. I aded 2 tsp worcestershire sauce, 1 tsp kitchen bouquet, 1 tsp of paprika, 1 tsp salt free all purpose seasonings and a sprikle of old bay. I also coat the beef in flour, pepper and the paprika before adding to the pan. I have made this in the crockpot with good success as well. Thanks so much for posting this marvelous recipe...I will continue to make this often!

Thea
Top notch hearty flavor nice mix of levels of complexity. I used Chuck roast and substituted parsnips for turnips. I also added chicken stock and button mushrooms. WOW

Mitakola
Very tastey! I did change a couple of things though. I added 2 cloves of garlic and used beef boullion in the water (also did not add salt since boullion is salty). I did not have a full 2 lbs of london broil, so I was afraid of not getting enough beef taste. Next time, I will use some beef stock instead of the boullion and probably 2 cups of corn. I loooove corn in beef stew. But overall, the spices and tastes were great. Great starting off point to make this recipe a little more to my taste.

Jen Robinson
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.

podapo