Super Bowl Sunday Soup

1 lb. stew beef cut into 1-inch chunks
Salt and pepper to taste
3 Tbs. 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. package frozen cut okra
3 to 4 Tbs. barley
3 beef bouillon cubes
1 16-oz. can corn or 1 10-oz. package frozen corn
3 Tbs. 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

Prep time: 7 hours
Yield: 6 to 8 servings

Season the beef lightly with salt and pepper. In a 4 1/2-quart stew pot, sauté 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.

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