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Recipes - BEEF STEW

Recipe Name

BEEF STEW

 Submitted by nikkicarr
Recipe Description L02200
Quantity 100 Quantity Unit SERVINGS 7oz. Servings  
Prep Time (minutes) 120 Cook Time (minutes) 140 Ready In (minutes) 260
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
gallonwater, very warm 120
5
poundsbeef stew meat, cut into 1 inch cubes
2
1/2
cans (28 fl oz)tomatoes canned, diced
2
tablespoonsgarlic powder
4
leavesbay leaf
2
tablespoonsblack pepper
1
tablespoonthyme, dry, ground
40
7/8
mediumCarrots sliced
10
2/3
cups, stripscelery
6
1/2
largeOnion, chopped
9
3/4
large (3" to 4-1/4" dia.)potatoes
1/3
gallonice cold water
4
1/2
cupsall-purpose flour
Steps
Sequence Step
1STEAM JACKETED KETTLE, TILT GRILL OR STOCK POT MAY BE USED. PREPARATION INSTRUCTIONS: THAW DICED BEEF UNDER REFRIGERATION. BEEF POT ROAST MAY BE USED. QUARTER ONIONS BEFORE MEASURING. DEHY ONIONS MAY BE USED, REFERENCE A01100. CUT FRESH CARROTS IN .5 INCH RINGS. CUT FRESH CELERY INTO 1 INCH PIECES. PEEL AND CUT FRESH POTATOES INTO 1 TO 1.5 INCH PIECES. Method 1. Place beef, water, tomatoes, salt, pepper, garlic, thyme and bay leaves in steam-jacketed kettle, tilt grill or stock pot. Bring to a boil; reduce heat; cover. Simmer 1 hour 40 minutes or until tender. 2. Add carrots to beef mixture. Cover; simmer 15 minutes. 3. Add celery, onions, and potatoes. Stir. Cover; simmer 20 minutes or until vegetables are tender. 4. Remove bay leaves. Combine flour and water. Add to stew while stirring. Cook 5 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. NOTES: 1. In step 2, 2 No. 10 canned carrots, drained or 8 pounds frozen carrots may be used per 100 servings.






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