- Fry bacon for 2 minutes in a large (6-8 cup) stock pot,
Stir in olive oil, onion and red bell pepper. When onion
starts to soften (about 3 minutes), stir in garlic, marjoram
and paprika. Cook in low for a few minutes more then add
beef consommé and red wine.
Allow to simmer for 5-6 minutes then add tomatoes & okra, green beans, butterbeans and meatballs.
Simmer on low for 20 minutes, stirring occasionally before adding lemon zest and seasoning with smoked salt and pepper.
Sprinkle with parsley before serving.
Warm cornbread is perfect to serve with this stew.