Super Bowl Sunday Stew
This succulent dish is made with savory beef, potatoes, okra and a variety of spices making it perfect for that Super Bowl party!
Yield
4 servingsPrep
20 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
stew, cut in 1 inch cubes |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3 | tablespoons |
butter
|
|
| 30 | ounces |
tomato juice
canned |
|
| 30 | ounces |
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 |
potatoes
peeled, cubed |
|
| 10 | ounces |
okra
package, frozen, cut |
|
| 3-4 | tablespoons |
pearl barley
|
|
| 3 | each |
beef stock
beef, cubes |
*
|
| 16 | ounces |
corn
canned, or 10 oz frozen corn |
|
| 3 | tablespoons |
worcestershire sauce
|
|
| 2 | teaspoons |
salt
optional |
|
| 6-8 | each |
parsley leaves
stalks, fresh, finely chopped |
*
|
| 1 | x |
water
as needed |
*
|
| 1 | x |
cayenne pepper
optional |
*
|
| 12 | each |
peppercorns
black |
*
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
stew, cut in 1 inch cubes |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 45 | ml |
butter
|
|
| 867 | ml/g |
tomato juice
canned |
|
| 867 | ml/g |
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 |
potatoes
peeled, cubed |
|
| 289 | ml/g |
okra
package, frozen, cut |
|
|
pearl barley
|
|
||
| 3 | each |
beef stock
beef, cubes |
*
|
| 462.4 | ml/g |
corn
canned, or 10 oz frozen corn |
|
| 45 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
salt
optional |
|
|
parsley leaves
stalks, fresh, finely chopped |
*
|
||
| 1 | x |
water
as needed |
*
|
| 1 | x |
cayenne pepper
optional |
*
|
| 12 | each |
peppercorns
black |
*
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
Directions
In a 4½ quart stew pot sauté 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 to 6 quart pot is recommend.
