Super Bowl Sunday Stew

Posted by bettyboop50 at April 26, 2001

1 pound beef stew, 1-inch cubes
Salt and pepper
3 tablespoons butter
30 ounces canned tomato juice
30 ounces canned tomatoes, chopped coarsely
5 celery stalks leaves included, chopped small
2 carrots, peeled (cut in rounds or quarters)
2 onions, peeled and sliced thin
3 cloves garlic, pressed
1 potato, peeled and cubed
1 (10 ounce) package frozen okra, cut
3 to 4 tablespoons 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)
12 black peppercorns
2 bay leaves
1/2 teaspoon thyme

Saut meat pieces in butter over medium high heat until browned on all sides, about 5 minutes.

Pour into a 5- or 6-quart slow cooker or crock pot, add remaining ingredients, and mix well to blend.

Note: The frozen okra can be added as is, for it will quickly thaw in the warm liquid. ***you can add water to this stew depending on the thickness you want (about 4 cups for a thick stew). Cover and cook on LOW for 6 to 8 hours.

Stir occasionally during the day. Taste for seasoning just before serving. If you want a bite to this stew, you can add to taste some cayenne.

Serve in heated bowls, With some country peasant bread or bread of your choice, in big chunks and with lots of butter.

Yields 6 servings.