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.
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
- 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.
