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Cook-Chill Beef Stew - For Foodservice Professionals

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Cook-Chill Beef Stew - For Foodservice Professionals

If you're looking for an industrial size recipe for beef stew, look no further. Flavorseal is proud to offer our beef stew recipe to foodservice professionals. This recipe is for 100 gallons of stew. We've also provided the measurements for additional batches under the recipe.

For more information on cook-chill products, visit our cook-chill products main page.

Ingredients

Ingredients	Unit Of Measurement
Beef Cubes	260 LBS
Potatoes, Refrigerated and Diced	240 LBS
Ground Black Pepper	1 LBS
Tomatoes, Dices or Filets "74/70" 2CS #10	8 Cans
Celery Crescents, Fresh	40 LBS
Onions, Diced	50 LBS
Flour, General Purpose	25 LBS
Modified Starch	15 LBS
Worcestershire Sauce	128 OZ
Soup and Gravy Base, Beef	5 LBS
Carrots, Coins	100 LBS
Cold Water	50 GAL
Salt	1 LBS
Kitchen Bouquet	32 OZ
Basil	1/2 LBS
Oregano	1/2 LBS
Thyme	1/2 LBS
Garlic	3 LBS
Ground Bay Leaves	1/4 Cup

Additional Measurements

Ingredients	80 Gal	60 Gal	40 Gal	20 Gal
Beef Cubes	208 LBS	156 LBS	104 LBS	52 LBS
Potatoes, Refrigerated and Diced	192 LBS	144 LBS	96 LBS	48 LBS
Ground Black Pepper	.80 LBS	.60 LBS	.40 LBS	.20 LBS
Tomatoes, Dices or Filets, "74/70" 2CS #10	6.4 Cans	4.8 Cans	3.2 Cans	1.60 Cans
Celery Crescents, Fresh	32 LBS	24 LBS	16 LBS	8 LBS
Onions, Diced	40 LBS	30 LBS	20 LBS	10 LBS
Flour, General Purpose	20 LBS	15 LBS	10 LBS	5 LBS
Modified Starch	12 LBS	9 LBS	6 LBS	3 LBS
Worcestershire Sauce	102.4 OZ	76.8 OZ	51.2 OZ	25.6 OZ
Soup and Gravy Base, Beef	4 LBS	3 LBS	2 LBS	1 LBS
Carrots, Coins	80 LBS	60 LBS	40 LBS	20 LBS
Cold Water	40 GAL	30 GAL	20 GAL	10 GAL
Salt	.80 LBS	.60 LBS	.40 LBS	.20 LBS
Kitchen Bouquet	25.6 OZ	19.2 OZ	12.8 OZ	6.4 OZ
Basil	.40 LBS	.30 LBS	.20 LBS	.10 LBS
Oregano	.40 LBS	.30 LBS	.20 LBS	.10 LBS
Thyme	.40 LBS	.30 LBS	.20 LBS	.10 LBS
Garlic	2.4 LBS	1.8 LBS	1.2 LBS	.60 LBS
Ground Bay Leaves	.20 Cup	.15 Cup	.10 Cup	.05 Cup

Directions

Preparation
1. Inspect the weight and condition of all ingredients.
2. Assemble all ingredients.
3. Brown beef cubes in kettle: 180° F until al dente.
4. Add all other ingredients and cook until temperature reaches 180° F and set agitator at slow.
5. Make slurry with modified starch, flour and water; add to product; add potatoes; cook until product reaches 190° F.
6. Pump into 1.5 gallon casing; pump product above 160° F.
7. Water bath chill until product reaches 35° F.
8. Store in food bank at 28-32° F.

Pumping
9. Set pump speed at 60-100% and agitator speed on 60-80%.
10. Fill casing 4-6" from the top of casing with product. Label. Hold each casing for 3 minutes to allow for inside of casing surface pasteurization. Check seal before adding the casing to the chiller. Put a special label on the last casing so this casing can be found in the chiller. The product temperature of this casing is measured to assess cooling of contents of all casings before they are removed from the chiller.

Chilling
11. Place in chiller water (35° F) Chill < one hour. Make sure the chiller water has 5 ppm chlorine or equivalent chemical.
When temperature of control casing is < 40° F, all casings can be removed.
12. Put casings (<40° F) one layer deep in storage racks on the cart.
13. Allow food to deep chill to 29° F (+/- 1° F) in < 12 hours.

Store
14. Hold at 29° F (+/- 1° F) and use within 14-30 days.

Re-heating, Plating and Serving
15. When needed, heat Beef Stew to 165° F (no higher for quality) by an appropriate method.
16. Hold covered at 165° F and serve within 30 minutes so that food is > 150° F when consumed.

Leftovers
17. Dispose of leftovers, or cool at 40° F in < 4 hours and serve within 24 hours.