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British Stew |
Ingredients
| 10 - 12 lb |
4.5 - 5.5 kg |
Top Sirloin Butt, cut into 1" (2.5 cm) cubes |
| 2 tbsp |
30 mL |
vegetable oil |
| |
|
salt and black pepper to
taste |
| 8 oz |
230 g |
margarine OR butter |
| 8 oz |
230 g |
all purpose flour |
| 40 oz |
1.14 L |
beef stock |
| 1 cup |
250 mL |
burgundy red wine |
| 1 1/2 cups |
375 mL |
tomato paste |
| 3 tbsp |
50 mL |
Worcestershire sauce |
| 2 |
2 |
bay leaves |
| 2 tsp |
10 mL |
fresh rosemary |
| 2 lb |
1 kg |
mushrooms, sliced |
| 6 |
6 |
yellow peppers, sliced |
| 4 |
4 |
onions, sliced |
Instructions
Sear beef in hot oil in large braisier over high heat. Season with salt and pepper. Remove beef cubes and juices into bowl.
Add margarine and flour to braisier and cook over medium heat until golden brown. Use wooden spoon to stir at all times. Add the beef stock to the flour mixture and whisk until smooth. Cook for 20 minutes on medium heat. Add wine, tomato paste, Worcestershire sauce, bay leaves, rosemary, vegetables and beef with juice from the bowl. Cover and place into the preheated oven at 375°F (190°C) for 1 hour or until the beef is tender. Thin sauce if necessary with more beef stock.
Serving Suggestions
Cubes of cooked roast beef can be substituted for sirloin. Make sauce as directed and add cooked cubes 20 - 30 minutes before serving.
Servings: 24