Old Fashion Beef Stew
Ingredients:
| 50 lb. |
Beef chuck boneless trimmed of fat, 1-inch thick cubes |
| 2 lb. |
Oil, as amount needed |
| 10 lb. |
Onions, diced |
| 12 oz. |
Garlic, chopped |
| 2 lb. |
Flour |
| 4 gal |
Brown stock |
| 2 No. 10 cans |
Diced tomatoes |
| 8 lb. |
Celery, large dice |
| 12 lb. |
Carrots, peeled and large dice |
| 8 lb. |
small pearl onions, thawed for garnish |
| 2 qt. |
Peas, frozen, thawed for garnish |
| 3 bn. |
Parsley, chopped for garnish |
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Salt and pepper to taste |
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Bay leaves |
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Dried leaf thyme |
Method:
- Heat the oil in a tilt fryer until very hot. Add the meat in several batches and brown well, stirring occasionally. Season with salt and pepper.
- Add the onion and garlic to the pan and continue to cook until onion is lightly browned.
- Add the flour to mixture and stir to make a roux. Continue to cook over high heat until the roux is slightly browned. Add the stock bring to a boil.
- Add the bay leaves and thyme.
- Add diced celery and carrots and tomatoes to the stew. Season with salt and pepper
- Stir occasionally to prevent scorching.
- Check the level of liquid to prevent too much evaporation.
- Continue to cook until the meat is tender, 1-2 hours
Source: Chef Keith Hammerich, CCSF
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