Beef Stew

Portions: 25

Portion size: 8 oz (250g)

U.S.

Metric

Ingredients

6 lb

3 kg

Beef chuck, boneless

1.

and well trimmed of fat

2

4 floz

125 mL

Oil

2.

1 lb

500 g

Onion, fine dice

2 tsp

10 mL

Chopped garlic

3.

4 oz

125 g

Flour

8 oz

250 g

Tomato purée

4.

2 qt

2 L

Brown stock

Sachet:

5.

1

1

Bay leaf

pinch

pinch

Thyme

6.

small sprig

small sprig

Celery leaves

1 lb

500 g

Celery, EP

7.

112 lb

750 g

Carrots, EP

8.

1 lb

500 g

Small pearl onions, EP

8 oz

250 g

Tomatoes, canned, drained,

9.

and coarsely chopped

8 oz

250 g

Peas, frozen, thawed

10.

to taste

to taste

Salt

11.

to taste

to taste

Pepper

Calories, 240; Protein, 27 g; Fat, 9 g (34% cal.); Cholesterol, 60 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 150 mg.

Procedure

Cut the meat into 1-in. (212-cm) cubes. Heat the oil in a brazier until very hot. Add the meat and brown well, stirring occasionally to brown all sides. If necessary, brown the meat in several small batches to avoid overcrowding the pan. Add the onion and garlic to the pan and continue to cook until onion is lightly browned.

Add the flour to the meat and stir to make a roux. Continue to cook over high heat until the roux is slightly browned.

Stir in the tomato puree and stock and bring to a boil. Stir with a kitchen spoon as the sauce thickens.

Add the sachet. Cover the pot and place in an oven at 325°F

(165°C). Braise until the meat is tender, about 112-2 hours.

Cut the celery and carrots into large dice.

Cook the celery, carrots, and onions separately in boiling salted water until just tender.

When meat is tender, remove the sachet and adjust seasoning. Degrease the sauce.

Add celery, carrots, onions, and tomatoes to the stew. Immediately before service, add the peas. Alternatively, garnish the top of each portion with peas. Season with salt and pepper.

Per serving:

Calories, 240; Protein, 27 g; Fat, 9 g (34% cal.); Cholesterol, 60 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 150 mg.

Note: For more elegant service, remove the cooked meat from sauce before adding the vegetables. Strain the sauce and pour it back over the meat.

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