What better way to celebrate 300 years of beef ranching and farming than to be at the Bar U Ranch national historic site for their annual Harvest and Heavy Horse Weekend (Sept 16 & 17). Visitors took in the farming demonstrations with heavy horse and oxen teams showing how the work was done before the days of fences.
In addition, visitors were invited to enjoy a bowl of Round-up Stew in exchange for a donation to support the community wildfire relief fund facilitated by the Salvation Army. The stew recipe sampled was from the Bar U Gift Shop’s bestselling cookbook: The Canadian Cowboy Cookbook by Duane Radford – a terrific Western heritage and recipe collection.
Canada Beef partnered with Alberta Beef Producers, Country Kitchens Catering, Friends of the Bar U Historic Association and Parks Canada for the event, raising funds through both the sale of the stew for lunch and also through proceeds from cookbook sales.
Over 1,400 people took in the events over the weekend, raising $4,700.00 for communities in need.
For more information on the event check out Canada Beef’s pages on Facebook, Twitter and Instagram.
2 tsp cooking oil
½ lb (225 g) Extra Lean Ground Beef
½ cup sliced white button mushrooms
½ cup EACH chopped onion and celery
2 tsp all purpose flour
6 cups (1.5 L) beef stock or broth
1 cup sliced carrot
1 cup diced peeled potato
1/3 cup pearl barley
2 tbsp tomato paste
¼ tsp pepper
1 can (160 mL/5-1/2 oz) evaporated milk
Heat oil in a large saucepan over medium heat. Add in beef, mushrooms, onion and celery. Cook, breaking meat up with a wooden spoon, until beef is thoroughly cooked and no longer pink. Sprinkle with flour and cook, stirring for 1 minute.
Add stock, carrot, potato, barley and tomato paste and pepper. Bring to a simmer; reduce heat to medium-low and simmer, partially covered, for about 1 hour, stirring occasionally, until barley and vegetables are tender and stew is thickened.
Add evaporated milk. Cook, stirring for 1 to 2 minutes until heated through.
Recipe adapted from The Canadian Cowboy Cookbook Duane Radford, Jean Pare, Gregory Lepine. Argentine Press, 2014.