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
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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 oil||1/2 cup|
|Garlic, minced||2 1/2 tablespoons|
|All-purpose flour||1 cup|
|Beef broth||1 gallon|
|Dark ale||1 1/2 quarts|
|Fresh thyme leaves||1 ounce|
|Whole bay leaves||8|
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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 cubes||6 pounds|
|Carrots, peeled and cut into 1-inch chunks||3 pounds|
|Turnips, peeled and cut into 1-inch chunks||2 1/2 pounds|
|Pearl onions, peeled||1 1/2 pounds|
|Frozen green beans||1 pound|
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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.
|Ground black pepper||2 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, mashed||1 quart|
|Butter, melted||1 pound|
|Milk||2 2/3 cups|
|All-purpose flour||2 quarts|
|Brown sugar||1/2 cup|
|Baking powder||1/3 cup|
|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 inch||9 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.