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Super Bowl Sunday Stew recipe

Crockpot
Recipe Yield: 4-6
Prep. Time: 20 minutes
Cooking Time: 6 hours
Ready in: 6 hours

Ingredients

Amount Ingredient Preparation
1 each potatoes peeled, cubed
10 ounces okra package, frozen, cut
3-4 tablespoons barley
3 each beef bouillon beef, cubes
16 ounces corn canned, or 10 oz frozen corn
3 tablespoons worcestershire sauce
2 teaspoons salt optional
6-8 each parsley stalks, fresh, finely chopped
1 x water as needed
1 x cayenne pepper optional
12 each peppercorns black
2 each bay leaf
1/2 teaspoon thyme leaves
1 pound beef stew, cut in 1 inch cubes
1 x salt to taste
1 x 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

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.




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