*  Exported from  MasterCook  *

                         Super Bowl Sunday Stew

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





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