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Sun of a Gun Beef Stew

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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.”
READY IN:
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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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