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Super Bowl Sunday Stew




Source of Recipe


Unknown


List of Ingredients




Super Bowl Sunday Stew


1 Pound Beef Stew -- 1" cubes
Salt And Pepper
3 Tablespoons Butter
30 ounces canned tomato juice
30 ounces 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 Cloves Garlic -- pressed
1 Potato -- peel/cube
1 package frozen okra/cut -- 10 oz
3 To (4 TB) barley
3 Cubes Beef Bouillon
16 ounces canned corn OR
10 ounces frozen corn
3 Tablespoons Worcestershire Sauce
2 Teaspoons Salt -- optional
6 To 8 Stalks Parsley -- finely chopped
Water -- as needed
1 Pinch Cayenne -- optional
Sachet d' Epice:
12 Black Peppercorns
2 Bay Leaf
1/2 Teaspoon Thyme


Recipe




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). -