Shelly's Recipe

SUPER BOWL SUNDAY SOUP

Category: Soups

1 lb stew beef cut into 1 inch chunks
Salt and pepper to taste
3 tbsp butter
1 (30 oz) can tomato juice
1 (30-oz) can tomatoes, chopped coarsely
5 stalks celery, leaves included, chopped small
2 carrots, peeled, cut into thin rounds or quarters
2 onions, peeled, sliced thinly
3 garlic cloves, pressed or chopped
1 potato, peeled and chunked small
1 (10 oz) pkg frozen cut okra
3 to 4 tbsp barley
3 beef bouillon cubes
1 (16 oz) can corn or 1 (10 oz) pkg frozen corn
3 tbsp Worcestershire sauce
2 tsp salt, if desired
12 black peppercorns, tied in cheesecloth
2 bay leaves
1/2 tsp thyme
6 to 8 stalks parsley, finely chopped
Water, add as needed during simmering
Pinch of cayenne, if desired

Season the beef lightly with salt and pepper. 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. Add the remaining ingredients.

The block of frozen okra can be added as is, for it will quickly thaw. Bring the stew to a boil, lower heat, and simmer, partially covered, for at least 6 hours. Add water as the stew cooks though the day, about 4 cups for a thick stew. Stir frequently. Near the end of the cooking, taste for seasoning. Serve with buttered French bread. Serves 6-8