Beef Stew

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary5.6 ozElementary12 TbspElementaryN/A
Secondary7.5 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume2 gal, 3.5 qt
Weight22.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.2500.5
Secondary300.625
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
WATER1 gal
Soup Base, Beef 2 oz2 oz3 Tbsp, 1 tsp
Vegetable Oil1 C8 oz1 C
Beef, Stew Meat3/4 inch cubes15 lb15 lb
Carrot, Wholemed dice3.31 lb3 lb2 qt, 1 pt
Celery1/2 inch dice1.09 lb12 oz1 qt
Onion, Yellowmed dice1.13 lb1 lb1 qt
Flour, All Purpose12 oz12 oz1 pt, 1 C
Potatoes, Red1 inch cubes5.2 lb4 lb3 qt
Salt, Kosher1 oz1 oz4 Tbsp

Method

  1. Defrost stew meat for at least 2 full days under refrigeration. Meat must be completely thawed or will not brown properly.
  2. Place meat in perforated drain pans in the walkin to eliminate excess liquid.
  3. Whisk beef base into 1 qt water to make a stock.
  4. If using a tilt skillet, heat all of the oil over high heat. If using a rondeau or similar pan, this must be done in batches. (2 ounces oil per 4 lb meat).
  5. Add meat to the pan and sear until all sides are browned.
  6. Remove meat from pan and hold in walkin until ready to use.
  7. Add celery, onions and carrots to the pan.
  8. Cook until vegetables begin to soften.
  9. Remove vegetables from pan and lay out on sheetpans in the walkin until ready to use.
  10. Toss the browned meat with flour until all meat is evenly coated.
  11. Return meat to the pan and add stock.
  12. Bring to a boil, reduce to a simmer, cover and cook until meat is fork tender.
  13. Return vegetables, drained potatoes and the additional 3 quarts of water to the pan.
  14. Cook until stew is thickened and potatoes are cooked.
  15. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  16. Reheat, covered, to 165 degrees.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:2
Weight Per Pan:11.25 lb
Volume Per Pan:1 gal, 1.75 qt
Elementary Portions Per Pan:32
Secondary Portions Per Pan:24
Elementary Serving Utensil:6 oz spoodle
Secondary Serving Utensil:8 oz spoodle
Elementary Cost per Serving:$0.92
Secondary Cost per Serving:$1.23