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Humble Stew
RecipeBeef Cuts
Humble Stew
Seasoned beef stewed with winter vegetables and lemon peel.
Yield: 24 servings
1. Coat beef with seasoned flour. In stew pot, brown beef and onions in hot oil to sear all sides of beef. Add water or broth and parsley, bay leaves, thyme, rosemary, salt and pepper; cover and simmer until beef is almost tender, about 1-1/2 hours.
Beef Round, Bottom, Heel-Out (IMPS/NAMP 170A)6 pounds
Seasoned flour3/4 cup
Onions, sliced1 1/2 pounds
Vegetable oil1/4 cup
Water3 quarts
Beef broth3 quarts
Parsley sprigs1 ounce
Whole bay leaves3
Fresh thyme leaves3 tablespoons
Dried thyme1 tablespoon
Fresh rosemary leaves, chopped1 1/2 tablespoons
Dried rosemary1 1/2 teaspoons
Salt2 teaspoons
Pepper1 teaspoon
2. Add vegetables to stew pot. Simmer until just tender. Taste and correct seasonings.
Winter vegetables, cut into wedges or rounds9 pounds
3. For each serving: Slice 3 ounces beef and arrange in broad, shallow bowl with 6 ounces cooked vegetables. Ladle about 3 ounces broth over all. Garnish with parsley and lemon peel.

NOTE: For winter vegetables, choose from the following: carrots, turnips, parsnips, potatoes, rutabagas.
Parsley as needed
Grated lemon peel as needed

Nutrition information per serving: 316 calories; 10 g fat(3 g saturated fat; 3 g monounsaturated fat); 79 mg cholesterol; 792 mg sodium; 25 g carbohydrate; 4.8 g fiber; 33 g protein; 11.1 mg niacin; 0.7 mg vitamin B6; 1.7 mg vitamin B12; 3.7 mg iron; 34.6 mg selenium; 5.5 mg zinc; 140.4 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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