Beef Stew

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	5.6 oz	Elementary	12 Tbsp	Elementary	N/A
Secondary	7.5 oz	Secondary	1 C	Secondary	N/A

Recipe Total Yield
Volume	2 gal, 3.5 qt
Weight	22.5 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.25	0	0.5
Secondary	3	0	0.625

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
WATER				1 gal
Soup Base, Beef		2 oz	2 oz	3 Tbsp, 1 tsp
Vegetable Oil		1 C	8 oz	1 C
Beef, Stew Meat	3/4 inch cubes	15 lb	15 lb
Carrot, Whole	med dice	3.31 lb	3 lb	2 qt, 1 pt
Celery	1/2 inch dice	1.09 lb	12 oz	1 qt
Onion, Yellow	med dice	1.13 lb	1 lb	1 qt
Flour, All Purpose		12 oz	12 oz	1 pt, 1 C
Potatoes, Red	1 inch cubes	5.2 lb	4 lb	3 qt
Salt, Kosher		1 oz	1 oz	4 Tbsp

Defrost stew meat for at least 2 full days under refrigeration. Meat must be completely thawed or will not brown properly.
Place meat in perforated drain pans in the walkin to eliminate excess liquid.
Whisk beef base into 1 qt water to make a stock.
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).
Add meat to the pan and sear until all sides are browned.
Remove meat from pan and hold in walkin until ready to use.
Add celery, onions and carrots to the pan.
Cook until vegetables begin to soften.
Remove vegetables from pan and lay out on sheetpans in the walkin until ready to use.
Toss the browned meat with flour until all meat is evenly coated.
Return meat to the pan and add stock.
Bring to a boil, reduce to a simmer, cover and cook until meat is fork tender.
Return vegetables, drained potatoes and the additional 3 quarts of water to the pan.
Cook until stew is thickened and potatoes are cooked.
Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
Reheat, covered, to 165 degrees.