A recipe for Super Bowl Sunday Stew. Follow the simple recipe instructions for Super Bowl Sunday Stew shared by other home cooking experts.
Ingredients
1 pound beef, stew, cut in 1 inch cubes1, salt, to taste
1, pepper, to taste
3 Tbs. butter
30 oz tomato juice, canned
30 oz tomatoes, canned, chopped coarsely
5 each celery, stalks, leaves included, chopped small
2 each carrots, peeled, cut in rounds or quarters
2 each onions, sliced thinly
3 each garlic, cloves, pressed
1 each potato, peeled, cubed
10 oz okra, package, frozen, cut
3-4 Tbs. barley
3 each bouillon, beef, cubes
16 oz corn, canned, or 10 oz. frozen corn
3 Tbs. Worcestershire sauce
2 Tsp. salt, optional
6-8 each parsley, stalks, fresh, finely chopped
1, water, as needed
1, cayenne, optional
Sachet d' Epice
12 each peppercorns, black
2 each bay leaf
1/2 Tsp. thyme
Directions
Directions: 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.
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 Tsp. 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, 5-6 quart pot is recommend.
