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.