Beef Stew in a Crusty Bread Boule | Sysco Foodie
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodie.sysco.com.
Ingredients
- 2 Tbsp. beef tallow
- 5 1/2 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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