WHO DOSE NOT LIKE MEAT AND POTATOES ENJOY DAN:

MEAT AND POTATOES FOR THE SOUP KITCHEN by CHEF DAN:      

Serves 30-40

 

INGREDIENTS:

7 pounds beef chuck roast

30 potatoes, peeled and cubed

1/4-cup olive oil

5 onions, chopped

7 carrots, peeled and sliced

6 garlic cloves, minced

2-1/2-cup sliced mushrooms

22 cups chicken broth

5 cups whole milk

2-cups ketchup

1 (48 Oz) can diced tomatoes

2 tablespoons dried thyme

2 tablespoons dried, basil

 

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES-THEN 425 DEGREES)

1.   Place roast on a baking sheet, covered with aluminum foil.

2.   Bake in a 350 degree oven for 1 hour.

3.   Place potatoes on a baking dish, drizzle with olive and sprinkle with salt and pepper in a 425 degree oven.

4.   Bake for 25-30 minutes.

5.   In large stock-pot, add roasts and fill with water and bring to a boil.

6.   Reduce heat, cover and simmer for 1 hour or until the meat is tender.

7.   Remove meat and let cool, reserving the liquid.

8.   In another stock-pot add olive oil and when simmering.

9.   Add onion and carrots and sauté for 5 minutes.

10.                Add mushrooms and cook 3 minutes.

11.                Add garlic and cook 1 minute.

12.                Add the reserved beef liquid plus, as much chicken broth as necessary.

13.                 Add all remaining ingredients except the milk.

14.                Bring to a boil, reduce heat and simmer, uncovered, for 20-30 minutes.

15.                With an emersion blender, blend until nearly smooth.

16.                Add milk and season with salt and pepper.

 

ENJOY DAN:                 BON-APPETITE!!