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Kettle Cookbook
Cleveland Range, LLC. 1333 E. 179
th
St. Cleveland, Ohio 44110
Phone: 216.481.4900 Fax: 216.481.3782 www.clevelandrange.com
Beef Stew
Ingredients Quantity
Oil 1 cup
Stew Meat 10 lb.
Parsnips, diced 6 ea.
Celery, diced 1 bunch
Onion; chopped 4 ea.
Carrot, diced 4 ea.
Crushed Tomatoes; undrained 1 #10 can
Beef Stock 1 gallon
Thyme 2 tbls.
Garlic, minced 1 bulb
Red Wine 2 cup
Rosemary 2 tbls.
Frozen Peas 2 lbs.
Salt & Pepper to taste
Procedure
Heat oil over medium high heat. Add the stew meat to the oil and cook, turning until browned.
Deglaze with the red wine. Add all the vegetables to the Kettle; sauté 5 minutes or until the
vegetables are tender. Add tomatoes, stock and herbs. Bring to a boil. Reduce heat cover and
simmer until meat is tender, about 30 minutes. Add peas, salt and pepper. Cook until heated
through. Thicken with cornstarch or roux. Serve over rice or noodles.
Yield: 50 / 5 oz. servings
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