Super Bowl Sunday Stew

The Complete Book of Soups and Stews, 1984

6 hours — 8 Servings

Ingredients

1	pound	beef stew meat (cut into 1-inch chunks)
		salt and pepper to season the meat
3	tablespoon	butter
30	ounce	can tomato juice
30	ounce	can tomatoes (chopped coarsely)
5		celery stalks, leaves included (chopped small)
2		carrots (peeled, cut into thin rounds or quarters)
2		onions (peeled, sliced thinly)
3	clove	garlic (pressed or chopped)
1		potato (peeled and chopped small)
10	ounce	frozen cut okra package
4	tablespoon	barley
3		beef bullion cubes
16	ounce	can corn or 10 ounce package of frozen corn
3	tablespoon	worcestershire sauce
2	teaspoon	salt (if desired and needed)
12		black peppercorns
2		bay leaves
1⁄2	teaspoon	thyme
8		parsley stalks (finely chopped)
		water (add as needed during the long simmering)
1	pinch	cayenne (if desired)

Instructions

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

Place peppercorns, bay leaves and thyme in a sachet, or make one with cheesecloth to place them in.

Add all other ingredients, plus the sachet, one by one. Note that any frozen vegetable can be added as is (without thawing).

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.

For a thick stew, you may add 4 cups of water throughout the day.

Serve from the stewpot into heated bowls. A coarse French peasant bread, served in big chunks with lots of butter, goes well with this.

Notes

Using a slow cooker is ideal for this recipe.