Super Bowl Sunday Stew

Ingredients

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Instructions

Ingredients
1	pound	beef, stew, cut in 1 inch cubes
1		salt, to taste
1		pepper, to taste
3	tablespoon	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	tablespoon	barley
3	each	bouillon, beef, cubes
16	oz	corn, canned, or 10 oz frozen corn
3	tablespoon	worcestershire sauce
2	teaspoon	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	teaspoon	thyme

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 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.