Roast Beef Stew

Ingredients

• 5 lbs. beef, 1" pieces
• rw
• 1 lb. mirepoix/sd
• BG with garlic cloves
• 3 cups concasser
• Brown roux

Method

• 1. Sear beef in duck fat (if available) or butter. Let meat stick until crusty and then turn.
• 2. Remove beef place in stock pot and deglaze with rw; add to stock pot.
• 3. Add mirepoix and caramelize.
• 4. Add BG with garlic.
• 5. Add vegetables and BG to pot with beef.
• 6. Add concasser.
• 7. Place in hot oven 400-425F and roast for about 1 1/2 hours.
• 8. Remove meat from stock and place stock on stovetop. Add roux to dirsired constancy.
• 9. Season with ks and bp.
• 10. Top off with a little cream, brandy and monte de beurre.
• 11. Pour over beef in chafing dish, top with Duxelle of Mushrooms.

Notes

• SERVINGS: 20
• SOURCE: Chef Tom Hart