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Beef Stew Jardiniere
 
RecipeBeef Cuts
Beef Stew Jardiniere
Seasoned stew beef simmered with sautéed vegetables and topped with Gremolata.
Yield: 1-1/2 gallons
INGREDIENTSQUANTITYDIRECTIONS
  
1. Season and flour meat lightly. Heat oil in large skillet; brown meat thoroughly on all sides. Remove meat from skillet and reserve.
Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch6 pounds
All-purpose flour as needed
Salt as needed
Pepper as needed
  
2. Heat oil. Sauté onions and carrots until golden. Add the garlic and sauté 30 seconds more. Add wine and beef stock; bring to a full boil. Add reserved beef cubes; reduce heat to a simmer.

Cook, loosely covered, until beef is tender, about 1-1/2 hours.
Vegetable oil1/3 cup
Onions, chopped4 large
Carrots, sliced2 quarts
Garlic cloves, smashed8
White wine1 piece
Brown stock1 1/2 quarts
  
3. Before service, add blanched vegetables and mushrooms to beef mixture just to heat through.
Green beans, snapped, blanched1 quart
Broccoli florets, blanched1 1/2 quarts
Mushrooms, sliced1 1/4 quarts
Gremolata: 
4. Combine garlic, lemon zest, parsley and pepper and mix well.

FOR SERVICE: Ladle 8 ounces of stew into micro/oven container with lid. Top stew with 1 tablespoon of the gremolata mixture.

Stew can be reheated by pouring into saucepan and simmering 5 - 6 minutes, or in microwave oven for 2-1/2 minutes on full power.

SUGGESTED ACCOMPANIMENTS: Rice pilaf, couscous or parsley noodles.
Garlic, chopped10 cloves
Lemons, zest only3
Parsley, chopped1 cup
Cracked black pepper2 teaspoons


Nutrition information per serving: 219 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 55 mg cholesterol; 199 mg sodium; 11 g carbohydrate; 3 g fiber; 22 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 2.9 mg iron; 16.8 mcg selenium; 4.8 mg zinc; 86.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.
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