BEEF STEW

Portions: 25 Portion Size: 8 oz. (250 gms.)

U.S. Metric Ingredients Procedure
Beef chuck, boneless 1. Cut the meat into 1-in. (21⁄2-cm) cubes.
6 lb. 3 kg.
and well-trimmed of fat
2. Heat the oil in a brazier until very hot.
Add the meat and brown well, stirring
occasionally to brown all sides. If
4 fl. oz. 125. Oil
necessary, brown the meat in several
small batches to avoid overcrowding the
pan.
3. Add the onion and garlic to the pan and
1 lb. 500 gms. Onion, fine dice continue to cook until onion is lightly
browned.
4. Add the flour to the meat and stir to
2 tsps. 10 ml. Chopped Garlic make a roux. Continue to cook over high
heat until the roux is slightly browned.
5. Stir in the tomato purée and stock and
4 oz. 125 gms. Flour bring to a boil. Stir with a kitchen spoon
as the sauce thickens.
6. Add the sachet. Cover the pot and place
8 oz. 250 gms. Tomato Purée in an oven at 325°F (165°C). Braise until
the meat is tender, about 11⁄2–2 hours.
2 qt 2 Liters Brown Stock 7. Cut the celery and carrots into large dice.
8. Cook the celery, carrots, and onions
Sachet:
1 1 separately in boiling salted water until
Bay leaf
just tender.
9. When meat is tender, remove the sachet
Pinch Pinch Thyme and adjust seasoning. Degrease the
sauce.
10. Add celery, carrots, onions, and
Small sprig Small sprig Celery leaves
tomatoes to the stew.
11. Immediately before service, add the
peas. Alternatively, garnish the top of
1 lb. 500 gms. Celery, EP
each portion with peas. Season with salt
and pepper.
1 ½ lb. 750 gms. Carrots, EP 12. Vegetables for garniture may be varied,
1 lb. 500 gms. Small Pearl Onions, EP as desired.
Tomatoes, canned,
8 oz. 250 gms. drained and coarsely-
chopped
8 oz. 250 gms. Peas, frozen, thawed
To Taste To Taste Salt
To Taste To Taste Pepper
VARIATIONS
BEEF STEW Prepare as in basic recipe, but use 21⁄2 pt (1.25 L) dry red wine and 1 ½ pt
WITH RED WINE (750 mL) brown stock instead of 2 qt (2 L) brown stock.
Prepare Beef Stew with Red Wine, using rendered salt pork or bacon fat
instead of oil. (Cut the pork into batonnet shapes, sauté until crisp, and save
the cooked pork for garnish.) Increase garlic to 2 tbsp (30 mL). Omit vegetable
BOEUF
garnish (celery, carrots, pearl onions, tomatoes, and peas) indicated in basic
BOURGUIGNON
recipe, and substitute lardons (cooked salt pork or bacon pieces), small
mushroom caps browned in butter, and boiled pearl onions browned in butter.
Serve with egg noodles.