Kettle Cookbook
Beef Stew
Ingredients | Quantity |
Oil | 1 cup |
Stew Meat | 10 lb. |
Parsnips, diced | 6 ea. |
Celery, diced | 1 bunch |
Onion; chopped | 4 ea. |
Carrot, diced | 4 ea. |
Crushed Tomatoes; undrained | 1 #10 can |
Beef Stock | 1 gallon |
Thyme | 2 tbls. |
Garlic, minced | 1 bulb |
Red Wine | 2 cup |
Rosemary | 2 tbls. |
Frozen Peas | 2 lbs. |
Salt & Pepper | to taste |
Procedure
Heat oil over medium high heat. Add the stew meat to the oil and cook, turning until browned. Deglaze with the red wine. Add all the vegetables to the Kettle; sauté 5 minutes or until the vegetables are tender. Add tomatoes, stock and herbs. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 30 minutes. Add peas, salt and pepper. Cook until heated through. Thicken with cornstarch or roux. Serve over rice or noodles.
Yield: 50 / 5 oz. servings
5
Cleveland Range, LLC. | 1333 E. 179th St. Cleveland, Ohio 44110 |
Phone: 216.481.4900 Fax: 216.481.3782 | www.clevelandrange.com |
