Source: Festival of the West, Scottsdale, Arizona

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.

Cooking oil as necessary
1 (2 pound) London broil beef, chopped into small squares
6 potatoes, peeled and chopped into small squares
1 can stewed tomatoes
1 large onion, chopped
1 clove garlic, minced or pressed
2 cups peeled carrots, 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)
1 1/2 pounds frozen chopped mixed vegetables
3 quarts water
1/2 cup pearl barley
3 teaspoons salt
2 teaspoons black pepper
3 whole bay leaves
4 teaspoons parsley, chopped
1/4 teaspoon oregano
1/4 teaspoon basil
Cornstarch

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.