Hearty Beef Stew - (Approximate Yield: 240 oz., 12 each 20 oz. portions)
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IBP® Cut & Ready™ Diced Beef, USDA Choice, 15% Marination, Uncooked
(#15516-1208) |
4-1/2 lbs |
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Kosher salt
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2 tsps |
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Black pepper coarse ground
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2 tsps |
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Vegetable oil
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4 oz |
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Butter
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5 oz |
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Onions fresh chopped
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2-1/2 lbs |
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Garlic cloves fresh crushed
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12 each |
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Tomato paste canned
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2 oz |
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Flour
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1 cup |
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Broth beef canned
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12 cups |
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Thyme leaves dried
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1-1/2 tsps |
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Parsley sprigs fresh
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12 each |
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Red potatoes fresh quartered halved
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2-1/4 lbs |
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Carrots fresh bias sliced 2 inch pieces
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18 oz |
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Celery fresh bias sliced 2 inch pieces
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15 oz |
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Pearl onions frozen
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12 oz |
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Hearty Beef Stew
1. Drain the diced beef thoroughly, pat dry, and season with the salt and pepper. Heat the oil in a large heavy pan or rondeau over high heat. Add the seasoned beef to the pan and sear on all sides until well browned. Remove the diced beef from the pan and reserve; discard the oil.
2. In the same pan, add the butter and heat over medium heat. Add the chopped onion and sauté until lightly browned, about 5 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomato paste and sauté 1 additional minute.
3. Return the beef to the pan, add the flour, and toss to coat; sauté 5 minutes, stirring frequently. Add the broth, thyme, and parsley sprigs and stir to blend. Bring mixture to simmer.
4. Heat uncovered in a preheated 320°F convection oven for 45 minutes.
5. Remove the parsley sprigs from beef mixture and discard.
6. Add the potatoes, carrots, celery, and pearl onions. Heat an additional 45 minutes or until the vegetables are tender. Hold hot above 135°F. |