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Beef Stew 2005
Food Management Staff
October 1, 2005
1 Min Read
FM Staff
YIELD: 26, 6-oz. servings
2 Tbsps., 1/4 tsp. vegetable oil
2 lbs., 6 oz beef stew meat, 1" x1" cubes
3 qts., 2/3 cups water
3 Tbsps., 1/4 tsp. beef base
3/4 tsp. pepper
2 1/2 tsps. Worcestershire sauce
2 1/2 tsps. Gravy Master
9 oz. frozen, sliced carrots
14-15 oz. small potatoes, peeled, quartered
11 oz. celery, cubed 1/2"
8 1/2 oz. Spanish onion, peeled, quartered
1 2/3 cups tomatoes, diced
3/4 cup cold water
4 oz. food starch
9 oz. frozen peas
1/2 tsp. salt
Add oil and brown beef in kettle at 205°F with agitator on slow speed, about 10 minutes. Add water, beef base, black pepper, Worcestershire sauce and Gravy Master; simmer for 45-60 minutes at 205°F or until beef is tender.
Add carrots and potatoes; continue cooking 5 to 8 minutes. Add celery and onions, cook another 5 to 8 minutes. Add diced tomatoes and simmer 5 more minutes.
Make a starch slurry using 3/4 cup cold water and food starch. Add to kettle and allow to thicken. Add frozen peas and stir just until incorporated.
Turn the agitator to high and cook to a temperature of 180°F. Season with salt to taste. Serve in bread bowls.
Recipe and photo from Syracuse University Food Services, New York.
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