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    Super Bowl Sunday Soup


    Source of Recipe


    Internet

    List of Ingredients




    1 lb. stew beef cut into 1-inch chunks
    Salt and pepper to taste
    3 Tbs. butter
    1 30-oz. can tomato juice
    1 30-oz. can tomatoes, chopped coarsely
    5 stalks celery, leaves included, chopped small
    2 carrots, peeled, cut into thin rounds or quarters
    2 onions, peeled, sliced thinly
    3 garlic cloves, pressed or chopped
    1 potato, peeled and chunked small
    1 10-oz. package frozen cut okra
    3 to 4 Tbs. barley
    3 beef bouillon cubes
    1 16-oz. can corn or 1 10-oz. package frozen corn
    3 Tbs. Worcestershire sauce
    2 tsp. salt, if desired
    12 black peppercorns, tied in cheesecloth
    2 bay leaves
    1/2 tsp. thyme
    6 to 8 stalks parsley, finely chopped
    Water, add as needed during simmering
    Pinch of cayenne, if desired

    Recipe



    Season the beef lightly with salt and pepper. In a 4 1/2-quart stew pot, sauté the meat pieces in butter over medium high heat until they are browned on all sides, about 5 minutes.

    Add the remaining ingredients. The block of frozen okra can be added as is, for it will quickly thaw.

    Bring the stew to a boil, lower heat, and simmer, partially covered, for at least 6 hours.

    Add water as the stew cooks though the day, about 4 cups for a thick stew. Stir frequently. Near the end of the cooking, taste for seasoning.

    Serve with buttered French bread.


 

 

 


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