DAVID'S BEEF STEW FOR THE SOUP KITCHEN ENJOY DAN:

DAVID’S BEEF STEW FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 pounds cubed beef stew meat

3 tablespoon vegetable oil

22 cup beef broth made with 12 beef bouillon cubes

2 cups red wine

1 tablespoon EACH dried rosemary, dried parsley, basil, oregano, and tandoori masala, and garam marsala

1/3-cup paprika

2- Teaspoons ground cumin

1-1/2- teaspoon black pepper

3 bay leaves

9 potatoes, peeled and cubed

12-carrots cut into 1-inch rounds

12 stalks celery, cut into 1-inch pieces

4 onions, chopped

2 tablespoon cornstarch

2 teaspoons cold water

DIRECTIONS:

1.   In a stock pot, cook beef in oil over medium-high heat until brown.

2.   Dissolve bouillon in water and pour into the pot.

3.   Stir red wine, herbs and spices plus pepper, and bay leaves.

4.   Add cumin and paprika.

5.   Bring to a boil, cover: reduce heat, cover and simmer for 1 hour.

6.   Stir in potatoes, carrots, celery, and onions into the pot.

7.   Dissolve the cornstarch in 2 teaspoons of cold water, stir into the stew.

8.   Cover and simmer for 1-1/2-hours.

9.   Remove bay leaves.

ENJOY DAN:                                                  BON-APPETITE!!