Mary Jo Springer

CLASSIC BEEF STEW WITH POTATOES & CARROTS Recipe Category: Main Course Yield: 6 portions Portion Size: Approximately 350–400 g Preparation Time: 25 minutes Cooking Time: 2½–3 hours Total Time: Approximately 3 hours 15 minutes 1. Ingredients Ingredient| Quantity Boneless beef chuck, diced 4 cm| 1.3 kg Cooking oil| 45 ml Onions, roughly chopped| 300 g Garlic, crushed| 20 g Tomato paste| 30 g Worcestershire sauce| 15 ml Plain flour| 25 g Dry red wine*| 500 ml Beef stock| 600 ml Bay leaves| 2 Dried thyme| ½ tsp Sugar| 5 g Carrots, peeled and cut into 2–3 cm pieces| 500 g Baby potatoes, halved| 750 g Salt| To taste Black pepper| To taste Fresh parsley, chopped| 15 g *Red wine is optional. If omitted, replace with an additional 250–300 ml beef stock and adjust seasoning. 2. Preparation 1. Trim excess fat from the beef and cut into uniform 4 cm cubes. 2. Wash, peel and prepare the vegetables. 3. Measure all ingredients before cooking. 4. Keep raw beef separate from ready-to-eat ingredients and maintain good food-safety practices throughout preparation. 3. Cooking Method Step 1 — Brown the Beef 1. Pat the beef dry. 2. Season lightly with salt and black pepper. 3. Heat the oil in a heavy-based pot over medium-high heat. 4. Brown the beef in batches to develop a deep, even colour. 5. Remove the beef and set aside. Quality standard: Beef should be well browned without burning. Step 2 — Build the Base 1. Add the onions to the same pot. 2. Cook until softened and lightly browned. 3. Add garlic and cook for approximately 1 minute. 4. Add tomato paste and cook for 1–2 minutes until slightly darkened. Step 3 — Develop the Sauce 1. Add Worcestershire sauce. 2. Sprinkle in the flour and stir continuously for approximately 1 minute. 3. Gradually add the red wine while scraping the bottom of the pot to release the browned fond. 4. Allow the liquid to reduce slightly. 5. Add the beef stock, bay leaves, thyme and sugar. Step 4 — Braise the Beef 1. Return the browned beef and any accumulated juices to the pot. 2. Bring to a gentle simmer. 3. Cover and cook on low heat for approximately 1½–2 hours, or transfer to a preheated oven at 160–165°C. 4. Continue cooking until the beef is beginning to become tender. Step 5 — Add Vegetables 1. Add the carrots and potatoes. 2. Ensure the vegetables are mostly covered by the cooking liquid. 3. Cover and continue cooking for 45–60 minutes, or until the beef and vegetables are tender. Quality standard: Potatoes and carrots should be tender but retain their shape. Step 6 — Finish 1. Remove the bay leaves. 2. Check seasoning and adjust salt and pepper. 3. If the sauce is too thin, simmer uncovered until the desired consistency is achieved. 4. Garnish with chopped fresh parsley. 4. Final Product Standard The finished stew should have: - Beef: Tender, moist and well-braised. - Potatoes: Fully cooked but intact, not mushy. - Carrots: Tender with slight structural integrity. - Sauce: Rich, glossy and moderately thick, coating the ingredients. - Colour: Deep brown with a rich gravy appearance. - Flavour: Savoury, balanced and well-seasoned with no excessive acidity. - Presentation: Beef and vegetables evenly distributed, finished with fresh parsley. 5. Portioning & Service Recommended portion: Approximately 350–400 g per person, depending on the menu and service requirement. Serve hot in a suitable bowl or deep plate. The beef, potatoes and carrots should be distributed evenly in each portion with sufficient gravy. #MariamFoodLab