Super Bowl Sunday Stew

Your party guests and football fans are sure to enjoy this hearty stew!  This recipe comes to you from MediLodge of Rochester Hills.


stew21 pound beef (1-inch cubes)

Salt and pepper

3 tablespoons butter

30 ounces canned tomato juice

30 ounces canned diced tomatoes,

5 celery stalks, chopped small

2 carrots, peeled (cut in rounds or quarters)

2 onions, peeled and sliced thin

3 cloves garlic, pressed

1 potato, peeled and cubed

1 (10 oz) package frozen okra

3 to 4 tablespoons barley

3 cubes beef bouillon

10 ounces frozen corn

3 tablespoons Worcestershire sauce

2 teaspoons salt (optional)

6 to 8 stalks parsley, finely chopped

Water, as needed

1 pinch cayenne (optional)

12 black peppercorns

2 bay leaves

1/2 teaspoon thyme

Sauté meat pieces in butter over medium high heat until browned on all sides, about 5 minutes.

Pour into a 5- or 6-quart slow cooker or crock pot, add remaining ingredients, and mix well to blend. Note: You can add water to this stew depending on the thickness you want (about 4 cups for a thick stew). Cover and cook on LOW for 6 to 8 hours. Stir occasionally during the day. Taste for seasoning just before serving. If you want a bite to this stew, you can add to taste some cayenne. Serve in heated bowls with some country peasant bread or bread of your choice, in big chunks and with lots of butter.

Yields 6 servings.


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Rochester Hills

MediLodge of Rochester Hills


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