Beef Stew

Beef stews are being made since Ancient times and the oldest evidence of stew was found in Japan which is also the place of origin of fishing equipment.

Beef Stew
Beef Stew

Recipe

Step One To Prepare Beef Stew

Ingredients

Yield: 50 portions Each portion 8 oz, stew with 3 oz meat

Chuck or other boneless beef cut (1 inches in cubes) 17 lb

Salad oil 1 pt

Canned tomatoes (and juice) chopped 1 no 2½ can

Water 3 gallons

Salt to taste

Pepper to taste

Method

  1. Brown meat in hot oil in sauce pot or in pan in oven.Stir occasionally with fork or with wooden paddle.When uniformly browned on all sides,add chopped tomatoes, water and seasoning.Simmer about 2 hours or until tender.Drain meat stock into large pot.

Step Two To Prepare Beef Stew

Ingredients

Turnips yellow (half inches cut in dice) 3 lb

Carrots (3/4 inches in dice) 5 lb

Celery (3/4 inches in diagonal pieces) 2 lb

Onions coarse cut 2 lb

Potatoes (3/4 inches in dice cut) 7 lb

Method

2. Add turnips,carrots,celery and coarse cut onions.Simmer until vegetables are nearly cooked;then add potatoes.

Step Three To Prepare Stew

Ingredients

Pearl onions medium size 50 pieces

Method

3. Cook separately

Step Four To Prepare Beef Stew

Ingredients

Tomatoes caned whole Italian style 50

Frozen green peas 2½ lb

Method

4. Heat tomatoes in large rectangular pan (steam table pan) size (12-by 12-by 2-in)

5. Cook peas

Step Five To Prepare Stew

Ingredients

There are no ingredients in this step

Method

6. When potatoes are cooked , adjust seasoning.

7. Serve generous 8 oz .ladle of stew in large soup bowl with about 3 oz cooked meat.Distribute vegetables as evenly as possible.Top each bowl of stew with 1 whole tomato, 1 pearl onion: Sprinkle a few cooked peas over serving.Stew may be accompanied by dumplings.