Title: Super Bowl Sunday Stew
Categories: Crockpot Entree Soup
Yield: 6 Servings
| 1 | lb | Beef stew; 1" cubes |
| | | Salt and pepper |
| 3 | tb | Butter |
| 30 | oz | Canned tomato juice |
| 30 | oz | Canned tomatoes; chop coarsely |
| 5 | | Celery stalks |
| | | Leaves included; chop small |
| 2 | | Carrots; peeled |
| | | (cut in rounds or quarters |
| 2 | | Onions; peel/slice thin |
| 3 | cl | Garlic; pressed |
| 1 | | Potato; peel/cube |
| 1 | pk | Frozen okra/cut; 10 oz |
| 3 | | To (4 tb) barley |
| 3 | c | Beef bouillon |
| 16 | oz | Canned corn or |
| 10 | oz | Frozen corn |
| 3 | tb | Worcestershire sauce |
| 2 | ts | Salt; optional |
| 6 | | To |
| 8 | | Parsley; finely chopped |
| | | Water; as needed |
| 1 | pn | Cayenne; optional |
| | | Sachet d' epice: |
| 12 | | Black peppercorns |
| 2 | | Bay leaf |
| 1/2 | ts | Thyme |
Recipe by: The Complete Book of Soups and Stews
In a 4 1/2 quart stew pot saute the meat pieces in butter over medium
high heat until they are browned on all sides, about 5 minutes. The rest of
the ingredients, plus the sachet, are added one by one. Note: The block of
frozen okra can be added as is, for it will quickly thaw in the warming
liquid. As the stew cooks through the day, water may be added, depending
on how thick you want it to be. I usually add about 4 cups for a thick
stew. Bring the stew to a boil, lower heat and simmer, partially covered,
for at least 6 hours. Stir the stew frequently during the day. Near the end
of the cooking, taste for seasoning. A partial teaspoon of cayenne will
give it a hotter bite, but don't overload. It is not meant to be a hot
dish, just well seasoned. Serve from the stew pot into heated bowls. A
coarse French peasant bread, served in big chunks and with lots of butter,
goes well with this. Note: This is an ideal recipe for the crockpot, but I
recommend at least a 5 quart (I use a 6 quart). - submitted by Susan Wolfe