Beef Ragout

Cook Time: 150 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: Tomato; Onion; Peppers Bell; Celery; Beef; AllergenWheat; AllergenMilk; AllergenSoy; Garlic; Corn

Calories: 150 Kcal

Carbohydrates: 11 g

Protein: 17 g

Total Fat: 4.5 g

Calcium: 75 mg

Sodium: 300 mg

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Ingredients

10 Servings

• 3 Tbsp 1 tsp Flour, All Purpose

• 1/4 tsp Paprika

• 1/4 tsp Garlic, Powder

• 1 lb 15 Oz Beef, Cubes Raw

• 1 Tbsp Margarine, Solids

• 1 3/4 Cup Water, Tap

• 3.5 Oz Celery, Fresh

• 7 Oz Onion, Yellow

• 5.5 Oz Peppers, Green Fresh

• 2 tsp Base, Beef Paste LS G-F

• 3 1/3 Cup Tomato, Diced Cnd

25 Servings

• 1/2 Cup Flour, All Purpose

• 1/2 tsp Paprika

• 3/4 tsp Garlic, Powder

• 4 lb 13 Oz Beef, Cubes Raw

• 2 Tbsp 3 tsp Margarine, Solids

• 1 1/8 Qt Water, Tap

• 9.5 Oz Celery, Fresh

• 1 lb 1 Oz Onion, Yellow

• 13.5 Oz Peppers, Green Fresh

• 1 Tbsp 1 tsp Base, Beef Paste LS G-F

• 2 1/8 Qt Tomato, Diced Cnd

50 Servings

• 1 1/8 Cup Flour, All Purpose

• 1 1/8 tsp Paprika

• 1 1/2 tsp Garlic, Powder

• 9 lb 10 Oz Beef, Cubes Raw

• 1/3 Cup Margarine, Solids

• 2 1/8 Qt Water, Tap

• 1 lb 3 Oz Celery, Fresh

• 2 lb 2 Oz Onion, Yellow

• 1 lb 11 Oz Peppers, Green Fresh

• 2 Tbsp 3 tsp Base, Beef Paste LS G-F

• 1 Gal Tomato, Diced Cnd

100 Servings

• 2 1/8 Cup Flour, All Purpose

• 2 1/8 tsp Paprika

• 2 3/4 tsp Garlic, Powder

• 19 lb 4 Oz Beef, Cubes Raw

• 3/4 Cup Margarine, Solids

• 1 Gal 1 Cup Water, Tap

• 2 lb 5 Oz Celery, Fresh

• 4 lb 4 Oz Onion, Yellow

• 3 lb 5 Oz Peppers, Green Fresh

• 1/3 Cup Base, Beef Paste LS G-F

• 2 Gal 1 Cup Tomato, Diced Cnd

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine flour with paprika and garlic powder and sprinkle over meat.

3. Melt margarine in large pan and brown the meat.

4. Add diced celery, onions, and peppers. Braise for 15 min. Mix base and water to make broth. Add to meat and simmer 1/2 hr.

5. Add tomatoes to meat and continue to cook until tender and internal temp is reached; about 1 1/2hr.

6. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C 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.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

10. Discard unused product.

    
    
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