Super Bowl Sunday Stew

Average: 5 (2 votes)
6 hours 8 Servings Print RecipeEmail Recipe


1poundbeef stew meat (cut into 1-inch chunks)
  salt and pepper to season the meat
30ouncecan tomato juice
30ouncecan tomatoes (chopped coarsely)
5 celery stalks, leaves included (chopped small)
2 carrots (peeled, cut into thin rounds or quarters)
2 onions (peeled, sliced thinly)
3clovegarlic (pressed or chopped)
1 potato (peeled and chopped small)
10ouncefrozen cut okra package
3 beef bullion cubes
16ouncecan corn or 10 ounce package of frozen corn
3tablespoonworcestershire sauce
2teaspoonsalt (if desired and needed)
12 black peppercorns
2 bay leaves
8 parsley stalks (finely chopped)
  water (add as needed during the long simmering)
1pinchcayenne (if desired)


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.


Using a slow cooker is ideal for this recipe.

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