Homemade Beef Stew

A Restaurant Favorite. Just right for a busy kitchen line, a quick and simple special served with rolls and butter.

This is an ideal recipe to utilize yourbeef stew with carrots potatoes classic traditional recipe roast beef and prime rib pieces, reducing waste and increasing your restaurants revenue.

Beef Stew is a crowd favorite and is ideal for serving large gatherings.
A hearty New England favorite – Tender beef simmered in a rich brown gravy with carrots, potatoes, celery & onion.

Ingredients:

  • 2 lb Beef
  • 1 Can  Beef stock(46 0z or larger)
  • 1 Gal   Water
  • 6 oz     Diced carrots(Half inch)
  • 4 oz     Diced celery
  • 4 oz     Diced onions
  • 8 oz     Potatoes (Diced Half Inch)
  • 2 oz     Red Bell Pepper (Finely Diced)
  • 5 oz     Beef Base
  • 12 oz   Roux (50/50 blend – melted margarine & white flour)

Preparation:

  • If using beef that is already cooked, dice beef into half inch squares
  • If your beef is uncooked, then cut into half inch squares and ‘braise’ to brown the beef in a sautee pan.
  • Set beef aside.
  • Cook your potatoes separately, or if you can use potato ‘hearts’ leftover from making potato skins or baked potatoes.
  • Add water, beef base, beef stock, celery, onions and carrots to a 3 gallon stock pot.
  • Bring to a boil then reduce to a simmer.
  • Slowly add roux with a fine wire whip, about 3 ounces at a time, until desired thickness is achieved.
  • Be careful not to overthicken, a common ‘rookie’ mistake!
  • Fold in cooked beef and potatoes and stit the ingredients together over a low heat until they are well blended.
  •  Add Salt & Pepper to taste.
  • Yield: Approximately 2 gallons or 32 – 8oz portions

Serving Suggestions:

  • Accompany with a Caesar Salad for a light lunch.
  • Serve in a Bread Bowl with fresh cut fruit.
  • Add Green peas and top with puff pastry for a delicious beef pot pie.

Chef’s Notes:

  • For a more Robust flavor increase the canned beef stock and decrease the water.
  • Add turnip for a harvest flavor found only in New England.

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