*  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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