Super Bowl Sunday Stew

A coarse French peasant bread, served in big chunks and with lots of butter, goes well with this.

Ingredients

Stew

• 1 pound beef stew, cut into 1 inch cubes
• Salt, to taste
• Pepper, to taste
• 3 tablespoons butter
• 30 ounces canned tomato juice
• 30 ounces canned tomatoes, coarsely chopped
• 5 celery, stalks, leaves included, chopped small
• 2 carrots, peeled, cut into rounds or quarters
• 2 onions, thinly sliced
• 3 garlic cloves, pressed
• 1 potato, peeled, cubed
• 1 (10 ounce) package frozen okra, cut
• 3 to 4 tablespoons barley
• 3 beef bouillon cubes
• 1 (16 ounce) can corn or 10 ounces frozen corn
• 3 tablespoons Worcestershire sauce
• 2 teaspoons salt (optional)
• 6 to 8 fresh parsley stalks, finely chopped
• Water, as needed
• Cayenne (optional)

Spice Sachet

• 12 black peppercorns
• 2 bay leaves
• 1/2 teaspoon thyme

Instructions

1. In a pot sauté the meat pieces in butter over medium high heat until they are browned on all sides, about 5 minutes.
2. The remaining ingredients, + the sachet, are added one by one.
3. Place all ingredients in a 5 to 6 quart slow cooker and cook on LOW for 8 hours. 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.
4. Serve from the slow cooker into heated bowls.

Notes

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.