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
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.
