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

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Cleveland Range Steam Jacketed Kettle manual Beef Stew

Steam Jacketed Kettle specifications

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