1Heat butter in large stew pot. Saute' leeks (or green onion) and celery until a tender.
2Coat beef cubes with flour. Brown cubes in hot fat or butter with a little veg. oil mixed in. Brown all sides. Add to stew pot along with stewed tomatoes and beef consume'. Add a few dashes of Worchestershire sauce and El Pato tomato sauce - to taste.
3Cover and simmer 1 hour. Add sliced carrots if you like them very tender.
4Cover and simmer 30 min. longer. Add remaining ingredients (black eyed peas, lima beans, oka, potatoes) season to taste with salt & pepper, and garlic powder / salt. Simmer, uncovered, another 60 min. or longer. Sometimes I'll add some green beans and cubes of summer squash about 30 min. before serving, just for a change.
5The longer this stew slow cooks the better. I don't like using the crock pot because it seems to change the taste. Sometimes I add more potatoes and beef for a really hearty stew on cold winter days.
6Note: We don't like okra, but I use it for flavor and to thicken the stew.