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