Instructions: Season the meat well 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. (At this point you may switch to a 5- to 6-quart crockpot to finish cooking the dish.)

The rest of the ingredients, plus the sachet, are added one by one. 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 your stew to be. I usually add about 4 cups for a thick stew.

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 dont 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.

This recipe yields 6 servings.

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