Hearty and Delicious Sun of a Gun Stew

Y’all ready to put some fire in your belly? I’ve got a recipe that’ll warm you up from the inside out. Introducing my Sun of a Gun Beef Stew recipe, a dish so hearty and flavorful, you’ll want to make it all year round.

This recipe has been passed down through generations of cowboys and chuck wagon cooks, and I’ve put my own spin on it to make it even more delicious. It’s the perfect comfort food for a chilly evening or a day out on the trail.

I’ve used London broil beef for this recipe, which is a lean and tender cut that’ll hold up well in the stew. And the combination of vegetables, including turnips, broccoli, peas, whole kernel corn, celery, carrots, garlic, and onion, make for a colorful and nutritious dish.

So, grab your Dutch oven or cast iron skillet and let’s get cooking!

Why You’ll Love This Recipe

Sun of a Gun Beef Stew
Sun of a Gun Beef Stew

Are you looking for a hearty and satisfying meal that will warm you up from the inside out? Look no further than this Sun of a Gun Beef Stew Recipe! This dish is packed full of tender beef and delicious vegetables, all cooked together in a rich and flavorful broth that will have you coming back for seconds (and maybe even thirds!).

One of the things that makes this recipe so special is the combination of herbs and spices that are used to season the beef and vegetables. With ingredients like oregano, basil, parsley, bay leaves, black pepper, and salt, every bite of this stew is bursting with flavor. And if you’re looking for a little extra kick, you can even add a splash of red wine or your favorite beer, like Shiner Bock, to the mix.

Another great thing about this recipe is its versatility. You can easily swap out different vegetables depending on what you have on hand or what’s in season. Turnips, broccoli, peas, whole kernel corn, celery, carrots, garlic, and onion are all great options that will work well in this stew. And if you’re looking to make the dish a little more macro-friendly, you can even swap out the pearl barley for a lower-carb option like cauliflower rice.

Finally, this stew is a great option if you’re feeding a crowd or looking to make a big batch that you can enjoy throughout the week. It stores well in the fridge or freezer and can easily be reheated on the stovetop or in the microwave. And if you’re looking to make the dish even more authentic, you can cook it up in a Dutch oven or cast iron skillet for that classic cowboy stew feel.

So what are you waiting for? Give this Sun of a Gun Beef Stew Recipe a try and see why it’s become a staple in kitchens all over the country. Whether you’re looking for a cozy dinner on a chilly night or a hearty meal to fuel your next adventure, this stew has got you covered.

Ingredient List

Before we start cooking, let’s gather all the ingredients we need for this Sun of a Gun Beef Stew recipe. Here are the ingredients you will need:


  • 4 pounds of London broil beef, cut into small pieces (around 1-3/4 inch)
  • 1/4 pound of marrow gut, cut into small pieces (around 1 inch)
  • 1 pound of stew meat, cut into small pieces (around 1 inch)


  • 2 onions, chopped
  • 2 cups of stewed tomatoes
  • 5 potatoes, chopped into small squares
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 turnip, chopped
  • 1 head of broccoli, chopped
  • 1 cup of peas
  • 1 cup of whole kernel corn
  • 5 cloves of garlic, chopped

Herbs and Spices

  • 2 bay leaves
  • 2 tablespoons of oregano
  • 2 tablespoons of basil
  • 2 tablespoons of parsley
  • 1 tablespoon of black pepper
  • Salt to taste

Liquids and Thickeners

  • 3 quarts of water
  • 1/4 cup of cornstarch

Make sure to have all the ingredients ready before starting the cooking process. It will save you time and ensure that you can enjoy your delicious Sun of a Gun Beef Stew as soon as possible.

The Recipe How-To

Now that we have gathered all our ingredients, it’s time to start cooking! In this section, I will guide you through the step-by-step process of making the Sun of a Gun Beef Stew.

Step 1: Preparing the Beef

Start by heating up some oil in a Dutch oven or a large skillet over medium-high heat. Add 1 pound of the London broil beef cut into small pieces, and brown the beef on all sides. This should take about 5-7 minutes. Once the beef is browned, remove it from the skillet and set it aside.

Step 2: Sautéing the Vegetables

In the same skillet, add another tablespoon of oil and sauté 1 diced onion, 4 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, and 1 diced turnip until the vegetables are tender. This should take around 5-7 minutes.

Step 3: Adding the Seasonings

Add the browned beef back to the skillet and sprinkle with 1 tablespoon of oregano, 1 tablespoon of basil, 1 tablespoon of parsley, 2 bay leaves, 1 teaspoon of black pepper, and 1 teaspoon of salt. Stir to coat the beef and vegetables with the seasoning.

Step 4: Adding the Liquids

Add 3 cans of stewed tomatoes (15 oz each), 4 cups of water, and 1 cup of pearl barley to the skillet. Stir to combine everything together.

Step 5: Simmering the Stew

Bring the stew to a boil, then reduce the heat to low and let it simmer for 2 hours or until the beef is tender. Stir occasionally to prevent the stew from sticking to the bottom of the skillet.

Step 6: Adding the Vegetables

Once the beef is tender, add 2 diced potatoes, 1 cup of broccoli florets, 1 cup of peas, and 1 cup of whole kernel corn. Cover the skillet and simmer for an additional 20-25 minutes or until the vegetables are tender.

Step 7: Thicken the Stew

In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the mixture into the stew and let it simmer for another 5-10 minutes or until the stew thickens.

Step 8: Serve and Enjoy

Remove the bay leaves and serve the Sun of a Gun Beef Stew hot with a side of crusty bread or rice. This recipe makes about 6-8 servings.

That’s it! You just learned how to make a delicious and hearty beef stew that will warm you up on a cold winter day.

Substitutions and Variations

There are many ways to make a delicious Sun of a Gun Beef Stew, and this recipe is no exception. Here are some substitutions and variations that you can try:

– Vegetarian: If you want to make this stew vegetarian, omit the beef and use vegetable broth instead of beef broth. You can add more vegetables such as mushrooms, zucchini, or butternut squash for a hearty and flavorful vegetarian stew.

– Gluten-free: To make this recipe gluten-free, use cornstarch instead of flour to thicken the stew. Also, make sure to use gluten-free beef broth and double-check that all the ingredients you’re using are gluten-free.

– Different vegetables: You can customize this stew by using different vegetables that you have on hand or that you prefer. Some great additions include turnips, broccoli, peas, whole kernel corn, celery, and carrots.

– Different herbs and spices: If you want to switch up the flavor profile of this stew, you can experiment with different herbs and spices. Some great options include oregano, basil, parsley, bay leaves, black pepper, and salt.

– Pressure cooker: If you’re short on time, you can make this stew in a pressure cooker. Simply brown the beef in a cast iron skillet first, then transfer it to the pressure cooker along with the rest of the ingredients. Cook on high pressure for 30 minutes, then let the pressure release naturally.

– Trail stew: If you’re planning a camping trip or a day hike, you can make a trail version of this stew by using dehydrated vegetables and beef jerky. Simply rehydrate the vegetables and jerky in water, then add the seasoning and stewed tomatoes. Cook over a campfire or portable stove, and enjoy a hearty and satisfying meal in the great outdoors.

– Beer stew: For a fun twist on this recipe, you can use a dark beer such as Shiner Bock instead of beef broth. The beer adds a rich and nutty flavor to the stew that pairs perfectly with the tender beef and vegetables.

No matter how you choose to make this Sun of a Gun Beef Stew recipe, it’s sure to be a crowd-pleaser. So grab your Dutch oven or large skillet, and get ready to make a stew that will warm your soul and satisfy your hunger.

Serving and Pairing

This Sun of a Gun Beef Stew is a hearty and filling dish that is perfect for chilly days. It is best served hot, right off the stove, and can be paired with a variety of sides to make a complete meal.

Some great options for sides include a slice of crusty bread, a side salad, or even some roasted vegetables. The stew itself is loaded with wholesome ingredients like turnips, broccoli, peas, corn, celery, carrots, garlic, and onion, so you can rest assured that you’re getting plenty of veggies in your diet.

If you’re looking to pair this stew with a drink, consider a full-bodied red wine or a dark beer like Shiner Bock. The bold flavors in the stew will complement the richness of these beverages perfectly.

Whether you’re serving this stew to a crowd or just enjoying it with your family, it is sure to be a hit. So grab a bowl, load it up with this delicious Sun of a Gun Beef Stew, and savor each and every bite!

Make-Ahead, Storing and Reheating

This Sun of a Gun Beef Stew recipe is perfect for making ahead of time, storing and reheating for a quick and delicious meal. The stew can be made up to two days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply reheat in a pot on the stove over medium heat until heated through.

For longer storage, the stew can also be frozen for up to three months. It is important to let the stew cool completely before transferring it to a freezer-safe container. To reheat from frozen, place the container in the refrigerator overnight to thaw. Once thawed, reheat in a pot on the stove over medium heat until heated through.

This stew is incredibly flavorful and the longer it sits, the better it tastes. The flavors meld together and become even more delicious with time. This makes it a perfect meal for meal prepping or for feeding a large crowd.

When reheating the stew, you may find that it has thickened up quite a bit. If this is the case, simply add a bit of water or beef broth to the pot and stir until the desired consistency is reached.

Overall, this Sun of a Gun Beef Stew is a great recipe to make ahead, store and reheat. It’s a hearty and comforting meal that is perfect for those busy weeknights when you don’t have time to cook but still want a delicious homemade meal.

Tips for Perfect Results

Now that you have your ingredients ready and your Sun of a Gun Beef Stew is simmering away, here are some tips to ensure that your stew turns out perfectly every time.

1. Don’t overcook the beef: It’s essential to cook the beef until it is tender, but be careful not to overcook it. Overcooking can result in tough and chewy meat.

2. Use a Dutch oven: A Dutch oven is perfect for beef stew recipes as it allows for even heat distribution and helps the ingredients to cook evenly.

3. Let it simmer: The longer the stew simmers, the more flavorful it will be. This recipe calls for a minimum of two hours of simmering, but you can let it simmer for up to four hours for a richer flavor.

4. Adjust the seasoning: Taste your stew frequently and adjust the seasoning as needed. If it’s too bland, add more salt and pepper. If it’s too spicy, add more water or broth.

5. Thicken the stew: If you prefer a thicker stew, mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water and add it to the stew during the last 10-15 minutes of cooking.

6. Let it cool: Letting the stew cool for a few minutes before serving allows the flavors to meld together and results in a more enjoyable eating experience.

7. Use quality ingredients: Use good quality ingredients, especially when it comes to the beef. London broil beef or stew meat are both great options for this recipe.

8. Experiment with substitutions: Don’t be afraid to switch up the vegetables or try different herbs and spices to make the recipe your own. You can also try adding a splash of red wine or a can of Shiner Bock for added depth of flavor.

By following these tips, you’ll have a delicious, hearty Sun of a Gun Beef Stew that is sure to impress your friends and family.


Now, let’s take a look at some frequently asked questions about this Sun of a Gun Beef Stew Recipe. These questions will help you better understand the recipe and how to make it perfectly every time.

How do you make sun of a gun stew?

To start this hearty beef stew recipe, we need to heat up some oil in a large skillet or Dutch oven. Once the oil is hot, we’ll add our beef and brown it on all sides to get those delicious caramelized flavors.
Next, we’ll add in some chopped onions, stewed tomatoes, and 3 quarts of water. It’s important to add enough water to cover all the ingredients and create a flavorful broth.
We’ll then season the stew with some herbs and spices, toss in some diced potatoes, and let everything simmer together for about 2 hours. It’s crucial to keep an eye on the pot during this time and make sure it doesn’t go dry.
Finally, we’ll add in some colorful vegetables and pearl barley and let everything simmer together, covered, for an additional hour. This will allow all the flavors to meld together and create a rich and satisfying stew.

What is the secret to tender beef stew?

To achieve tender stew meat, it’s crucial to give it ample time to cook. For the most tender beef possible, cooking it on a low heat in a Dutch oven or a slow cooker for several hours is necessary. Keep in mind that the longer the cooking time, the more tender the meat will become. This is a fundamental aspect of making a delicious stew.

Is sirloin good for stew?

When it comes to cooking the bohemian cut of beef, most experts suggest using high, dry heat methods such as grilling. However, after experimenting, I have found that this cut also makes for a delectable stew meat. Its meaty and buttery texture adds a unique flavor to stews that is worth giving a try.

What is Son of a Gun stew made of?

This recipe is a modern take on the chuck wagon stew that was popular among freed black slaves who worked as ranch hands in the American West after the Civil War. It features a selection of ingredients that were commonly available to them, such as barley, root vegetables, and dried tomatoes. The resulting dish is hearty and satisfying, perfect for a chilly evening or a gathering with friends and family.

Bottom Line


In conclusion, this Sun of a Gun Beef Stew Recipe is a must-try for any beef stew lover. The combination of tender beef, hearty vegetables, and flavorful seasoning creates a hearty and satisfying meal that is perfect for any occasion. With its versatile ingredients and easy preparation, this stew can be customized to fit any dietary preference or taste preference.

Whether you are looking for a comforting meal on a cold winter night or a hearty dish to fuel your adventures on the trail, this Sun of a Gun Beef Stew Recipe is sure to impress. So, fire up your Dutch oven or pressure cooker and get ready to experience the bold flavors of the Old West with this cowboy-inspired stew. Your taste buds will thank you!

Sun of a Gun Beef Stew Recipe

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.

  • 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)
  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.
Main Course
< 15 Mins, Corn, Healthy, Low Cholesterol, Meat, Stew, Vegetable

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