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|| Unit Of |
|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|
|Kitchen Bouquet||32 OZ|
|Ground Bay Leaves||1/4 Cup|
|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 |
|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|
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.
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.
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.
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.
17. Dispose of leftovers, or cool at 40° F in < 4 hours and serve within 24 hours.