Super Bowl Sunday Stew

Recipe Ingredients

1 lb	454g / 16oz	Beef stew meat - cut 1" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter
30 oz	852g	Tomato juice
30 oz	852g	Canned tomatoes - chopped coarsely
5		Celery stalks with leaves - chopped small
2		Carrots - peeled, and
		Cut in thin rounds or quarters
2		Onions - peeled, sliced thin
3		Garlic cloves - pressed or chopped
1		Potato - peeled, and
		Cut into small chunks
10 oz	284g	Frozen cut okra
3 tablespoons	45ml	Barley - (to 4 tbspns)
3		Beef bouillon cubes
16 oz	454g	Canned corn
		(or 10 oz frozen corn)
3 tablespoons	45ml	Worcestershire sauce
2 teaspoons	10ml	Salt - (optional)
6		Parsley stalks - (to 8) - finely chopped
		Water - as needed
1		Cayenne - (optional)
		Sachet D' Epice
12		Black peppercorns
2		Bay leaves
1/2 teaspoon	2.5ml	Dried thyme

Recipe Instructions

Season the meat well with salt and pepper. 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. (At this point you may switch to a 5- to 6-quart crockpot to finish cooking the dish.)

The rest of the ingredients, plus the sachet, are added one by one. 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 your stew 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.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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