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Chunky Beef Pot Roast
 
RecipeBeef Cuts
Chunky Beef Pot Roast
Beef short ribs stewed with potatoes, dark ale and vegetables 'til tender, and served with a sweet potato biscuit.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Brown short ribs in hot oil in large braising pan. Add garlic; cook and stir 30 seconds. Add flour; cook and stir 3 minutes.

Add broth, ale, thyme and bay leaves; bring to a boil. Reduce heat; cover and simmer 1 hour.
Beef Short Ribs, boned and cubed 2 inches (IMPS/NAMP 123)9 pounds
Vegetable oil1/2 cup
Garlic, minced2 1/2 tablespoons
All-purpose flour1 cup
Beef broth1 gallon
Dark ale1 1/2 quarts
Fresh thyme leaves1 ounce
Whole bay leaves8
  
2. Add potatoes, carrots, turnips, pearl onions and green beans; bring to a boil. Reduce heat; cover and simmer 30 to 45 minutes or until beef and vegetables are tender.
New potatoes, cut into 1-inch cubes6 pounds
Carrots, peeled and cut into 1-inch chunks3 pounds
Turnips, peeled and cut into 1-inch chunks2 1/2 pounds
Pearl onions, peeled1 1/2 pounds
Frozen green beans1 pound
  
3. Combine water and cornstarch; stir into stew. Cook and stir about 5 minutes or until sauce thickens. Season with salt and pepper. Keep hot.

4. For each serving: Cut 1 biscuit in half horizontally; place bottom half in broad soup bowl. Ladle scant 2 cups stew into bowl; top with biscuit top.
Water1/2 cup
Cornstarch6 tablespoons
Salt1 tablespoon
Ground black pepper2 teaspoons
Sweet potato biscuits na
Sweet Potato Biscuits: 
SWEET POTATO BISCUITS: In large bowl, beat sweet potatoes with butter; stir in milk. Set aside. Into another bowl, sift together flour, brown sugar, baking powder and salt. Stir dry ingredients into sweet potato mixture to form a ball.

Turn dough out onto well-floured surface; knead briefly. Roll dough to generous 1/2 inch thickness. Cut biscuits using well-floured 4-inch round cookie cutter; place on greased baking sheets.

Bake at 400°F 15 to 18 minutes or until golden brown and pick inserted into centers comes out clean. Cool on rack. Makes 24 biscuits.
Cooked sweet potatoes or canned yams, mashed1 quart
Butter, melted1 pound
Milk2 2/3 cups
All-purpose flour2 quarts
Brown sugar1/2 cup
Baking powder1/3 cup
Salt4 teaspoons
Alternate Fresh Beef Cuts: 
NOTE: Boneless, trimmed Beef Short Ribs may be special-ordered from your local beef purveyor.
Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch9 pounds
Beef Loin, Bottom Sirloin Butt, Ball Tip (IMPS/NAMP 185B)9 pounds
Beef Chuck, Shoulder Clod Roast (IMPS/NAMP 116A)9 pounds


Nutrition information per serving: 815 calories; 33 g fat(16 g saturated fat; 9 g monounsaturated fat); 102 mg cholesterol; 1777 mg sodium; 92 g carbohydrate; 8.3 g fiber; 33 g protein; 13.4 mg niacin; 0.7 mg vitamin B6; 2.5 mg vitamin B12; 6.6 mg iron; 32.8 mg selenium; 6.4 mg zinc; 131.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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