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Beef Stew
Category: Meat and Poultry, Moist-Heat Methods, braising/stewing
Equipment: Pot, spoon
No. Servings: 10
Serving Size: 14 oz. (390 g)
Yield: 8.75 lb. (3.9 kg)
Ingredients
4 lb.
* beef chuck, cut into 1 in. (2.5 cm) cubes
to taste
salt
to taste
white pepper
2 fl. oz.
vegetable oil
2 oz.
tomato purée
2 oz.
flour
1 qt.
* brown beef stock
1 ea.
sachet
8 oz.
carrots, large dice
4 oz.
celery, ½ in. (13 mm) bias cut
4 oz.
onion, medium dice
1 lb.
potatoes, large dice
4 oz.
peas, frozen
Method
1
Season the beef with salt and pepper.
2
Heat the oil in a large pot and brown the beef in small batches, searing well on all sides.
3
Stir in the tomato purée and flour and cook for two minutes over a low heat to create a roux.
4
Deglaze with the brown stock. Add the sachet and bring to a simmer.
5
**Simmer beef for one and one-half hours. Beef must reach an internal temperature of 145°F (63°C) or higher. Add liquid as needed to compensate for evaporation.
6
Add the carrots, onions, and celery and simmer for 20 minutes. Add the potatoes and simmer until the potatoes are tender.
7
Add the peas and return to a simmer. Add salt and pepper to taste.