Steak & Potato Stew

30 min

Prep Time

2 hr 30 min

Cook Time

3 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

27

oz

Beef roast, bottom round, lean

4 1/2

cup

Potatoes, peeled, diced

1 1/8

cup

Celery, fresh, diced

1 1/8

cup

Carrots, fresh, chopped

1/2

cup

Onion, white, fresh, chopped

1 1/2

tsp

Garlic, minced

7 1/2

cup

Water

3

tbsp

Black pepper, ground

1/2

cup

Water

1/2

cup

Flour, all purpose, enriched

3/4

tsp

Salt, table, iodized

Nutrition Info

383.00 g / 13.68 oz per serving.

Recipe Label

Instructions

**May substitute 1 tsp garlic powder in place of each 4 tsp minced garlic
1. Wash & prepare vegetables.
2. Remove excess fat from beef & cut into 1x1x1/2 inch cubes.
3. Brown beef in stock pot.
4. Mix beef base with first measure of water & add to beef cubes.
5. Cover & simmer on low until beef is tender - about 1-2 hours.
6. Add vegetables & seasonings - continue cooking 30-45 minutes until tender.
7. Mix water & four - stir some of broth into four water mixture & gradually stir into soup until blended.
8. Bring to a boil - continue to simmer & stir for 2 minutes until soup is thickened.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.