Super Bowl Sunday Stew

Super Bowl Sunday Stew Category Crock Pot and Slow Cooker 
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Ingredients And Procedures
1poundbeef, stew, cut in 1 inch cubes
1salt, to taste
1pepper, to taste
30oztomato juice, canned
30oztomatoes, canned, chopped coarsely
5eachcelery, stalks, leaves included, chopped small
2eachcarrots, peeled, cut in rounds or quarters
2eachonions, sliced thinly
3eachgarlic, cloves, pressed
1eachpotato, peeled, cubed
10ozokra, package, frozen, cut
3eachbouillon, beef, cubes
16ozcorn, canned, or 10 oz frozen corn
3tablespoonworcestershire sauce
2teaspoonsalt, optional
6-8eachparsley, stalks, fresh, finely chopped
1water, as needed
1cayenne, optional
  ---Sachet d' Epice---
12eachpeppercorns, black
2eachbay leaf


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 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, 5-6 quart pot is recommend.

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