Beef Stew

Cook Time: 181 Min.

Serving Size: 1 cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 200°F

---

Nutritional Content

Allergens: wheat

Calories: 180 Kcal

Carbohydrates: 21 g

Protein: 19 g

Total Fat: 3.5 g

Calcium: 40 mg

Sodium: 120 mg

---

Ingredients

10 Servings

• 2 lb beef cubes, raw

• 1 cup water

• 12.5 oz carrot, fresh, cubed

• 5.5 oz celery, fresh, chopped

• 6.5 oz onion, yellow, cubed

• 1/2 tsp parsley, dried

• 1/2 tsp garlic powder

• 1 1/4 tsp beef base, low sodium paste

• 1/2 tsp basil, dried leaves

• 1/2 tsp paprika

• 1 lb red potatoes, fresh, peeled & cubed

• 2.5 oz all purpose flour

• 1/3 cup water

25 Servings

• 5 lb beef cubes, raw

• 2 1/2 cup water

• 2 lb 1 oz carrot, fresh, cubed

• 13 oz celery, fresh, chopped

• 1 lb onion, yellow, cubed

• 1 1/2 tsp parsley, dried

• 1 tsp garlic powder

• 1 Tbsp beef base, low sodium paste

• 1 tsp basil, dried leaves

• 1 tsp paprika

• 2 lb 8 oz red potatoes, fresh, peeled & cubed

• 6 oz all purpose flour

• 3/4 cup water

50 Servings

• 10 lb beef cubes, raw

• 1 1/4 QT water

• 4 lb 2 oz carrot, fresh, cubed

• 1 lb 10 oz celery, fresh, chopped

• 2 lb onion, yellow, cubed

• 1 Tbsp parsley, dried

• 2 tsp garlic powder

• 2 Tbsp beef base, low sodium paste

• 2 tsp basil, dried leaves

• 2 tsp paprika

• 5 lb red potatoes, fresh, peeled & cubed

• 12 oz all purpose flour

• 1 2/3 cup water

100 Servings

• 20 lb beef cubes, raw

• 2 1/2 QT water

• 8 lb 4 oz carrot, fresh, cubed

• 3 lb 4 oz celery, fresh, chopped

• 4 lb onion, yellow, cubed

• 2 Tbsp parsley, dried

• 1 Tbsp 1 tsp garlic powder

• 1/4 cup beef base, low sodium paste

• 1 Tbsp 1 tsp basil, dried leaves

• 1 Tbsp 1 tsp paprika

• 10 lb red potatoes, fresh, peeled & cubed

• 1 lb 8 oz all purpose flour

• 3 1/4 cup water

---

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Brown beef in kettle or oven.

3. Add water, base, vegetables and seasonings. Cover and simmer 2 hrs adding more water as necessary.

4. Mix flour and 2nd water until smooth. Add to meat and continue to cook and stir until thickened.

5. Casseroles & Precooked Foods: Cook to internal temp of 165F held for 15 seconds.

6. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

7. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

8. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

9. Discard unused product.
   
   Print Recipe Here