Recipe By : The Complete Book of Soups and Stews
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main dish
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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). -
submitted by Susan Wolfe
