Beef Stew in a Crusty Bread Boule | Sysco Foodie

Name: Beef Stew in a Crusty Bread Boule | Sysco Foodie
Ingredients: 2 Tbsp. beef tallow; 5.5 lb. beef (round, extra lean), cut into large chunks; Sysco Classic kosher salt and Sysco Imperial McCormick coarsely ground black pepper to taste; 2 Imperial Fresh onions, roughly chopped; 3 Imperial Fresh celery stalks, roughly chopped; 3 Imperial Fresh large carrots, roughly chopped; 1 sprig Imperial Fresh thyme; 1 sprig Imperial Fresh rosemary; 2 Imperial Fresh bay leaves; 2 Sysco Imperial McCormick cloves; ¼ cup Sysco Classic all-purpose flour; 3 Tbsp. Sysco Imperial tomato purée; 1 bottle red wine; Beef stock; ½ cup Imperial Fresh pearl onions, blanched, to garnish; 2 Tbsp. Imperial Fresh parsley, minced, to garnish; 12 Sourdough Bread Boules

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When the weather turns cold, diners crave stews and braises—like this one, where chunks of beef are cooked along with chunks of aromatic vegetables.

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Ingredients

2 Tbsp. beef tallow
5.5 lb. beef (round, extra lean), cut into large chunks
Sysco Classic kosher salt and Sysco Imperial McCormick coarsely ground black pepper to taste
2 Imperial Fresh onions, roughly chopped
3 Imperial Fresh celery stalks, roughly chopped
3 Imperial Fresh large carrots, roughly chopped
1 sprig Imperial Fresh thyme
1 sprig Imperial Fresh rosemary
2 Imperial Fresh bay leaves
2 Sysco Imperial McCormick cloves
¼ cup Sysco Classic all-purpose flour
3 Tbsp. Sysco Imperial tomato purée
1 bottle red wine
Beef stock
½ cup Imperial Fresh pearl onions, blanched, to garnish
2 Tbsp. Imperial Fresh parsley, minced, to garnish
12 Sourdough Bread Boules