Beef stew is a hearty, comforting dish perfect for feeding a large crowd. Its rich flavors and tender meat make it a favorite for gatherings, and with the right preparation, you can serve 75 people with ease. This recipe is designed for efficiency without sacrificing taste, ensuring everyone leaves satisfied.
Ingredients
- 10 kg (22 lbs) beef chuck roast, cut into 2-inch cubes
- 4 kg (8.8 lbs) potatoes, peeled and cubed
- 3 kg (6.6 lbs) carrots, sliced
- 2.5 kg (5.5 lbs) onions, chopped
- 750 g (1.65 lbs) celery stalks, sliced
- 1.5 liters (6 1/4 cups) beef broth
- 1 liter (4 1/4 cups) red wine (optional, replace with extra broth if preferred)
- 250 ml (1 cup) tomato paste
- 150 ml (2/3 cup) vegetable oil or vegetable shortening
- 8 cloves garlic, minced
- 4 bay leaves
- 2 tbsp dried thyme
- 2 tbsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preparation of the meat: Season the beef cubes generously with salt and pepper. Heat a large, heavy-bottomed stockpot or multiple large pots over medium-high heat. Add half of the oil and brown the beef in batches, ensuring each piece develops a deep, caramelized crust. Remove the browned beef and set aside.
- Sauté the vegetables: In the same pot(s), add the remaining oil if needed. Add chopped onions, carrots, and celery. Sauté for about 8-10 minutes until vegetables are softened and fragrant. Add minced garlic and cook for another minute.
- Deglaze the pot: Pour in the red wine (if using) to deglaze, scraping up browned bits from the bottom to add flavor. Let it simmer for 3-4 minutes to reduce slightly.
- Add liquids and seasonings: Return the browned beef to the pot(s). Stir in tomato paste, beef broth, bay leaves, thyme, and rosemary. Bring the mixture to a boil, then reduce heat to low.
- Cook the stew: Cover the pot(s) and simmer gently for 2.5 to 3 hours, stirring occasionally. If using multiple pots, rotate and check for doneness regularly. The meat should be tender and easily shredded with a fork.
- Add potatoes: About 45 minutes before serving, add the cubed potatoes. Continue simmering until potatoes are tender, approximately 45 minutes. Adjust seasoning with salt and pepper as needed.
- Final adjustments: Remove bay leaves. Taste and adjust seasoning. If the stew is too thick, add a bit more broth; if too thin, increase heat slightly and simmer uncovered for a few minutes to thicken.
- Serve: Ladle the hot beef stew into serving dishes. Garnish with freshly chopped parsley. Serve with crusty bread or over rice if desired.
Tips
- Substitutions: Use bone-in beef for richer flavor or substitute with other hearty cuts like brisket. For a gluten-free version, ensure the broth and tomato paste are gluten-free.
- Storage: Store leftover stew in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months.
- Common mistakes: Avoid overcrowding the pot when browning meat; do it in batches. Overcooking potatoes can turn them mushy, so add them at the right time. Skipping seasoning adjustments can result in bland stew.
- Cooking equipment: For large quantities, consider using multiple stockpots or a commercial-sized steam kettle for even cooking and easier handling.
Serving Suggestions
Pair the beef stew with crusty artisan bread, garlic bread, or warm dinner rolls to soak up the flavorful broth. A simple green salad with vinaigrette adds freshness to each plate. For a more substantial meal, serve with buttery mashed potatoes or over cooked rice.
Variations
For a different twist, try adding mushrooms during the vegetable sauté stage for an earthy flavor. You can also incorporate peas or green beans towards the end of cooking for a touch of freshness. Spicing things up with a dash of smoked paprika or hot sauce can add a smoky or spicy kick. Vegetarian options include hearty vegetable stews with mushrooms and beans, though the cooking process and seasonings will differ slightly.
Storage and Reheating
Leftover beef stew can be stored in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in individual or family-sized portions for up to 3 months. To reheat, gently warm the stew on the stovetop over medium heat, stirring occasionally. For best results, reheat in a covered pot for 15-20 minutes or until steaming hot. Avoid reheating multiple times, as this can degrade the quality and safety of the dish.
Frequently Asked Questions
Can I prepare this stew in advance?
Yes, making the stew a day ahead allows flavors to meld better. Store it in the refrigerator and reheat gently before serving. Just be mindful to adjust seasoning if needed after reheating.
What is the best cut of beef for stew?
Chuck roast is ideal due to its marbling, which breaks down during slow cooking, resulting in tender, flavorful meat. Brisket or round cuts can also work but may require longer cooking times.
Can I make this stew vegetarian?
Absolutely. Substitute beef with hearty vegetables like mushrooms, eggplant, potatoes, carrots, and lentils or beans for protein. Use vegetable broth and add smoky spices for depth of flavor.
How do I prevent the stew from becoming too greasy?
Start by trimming excess fat from the beef. Brown the meat in batches and remove excess fat from the surface of the stew before serving. Using leaner cuts and skimming fat during cooking also helps.
Is red wine necessary?
Red wine adds depth and richness to the stew, but it’s optional. If you prefer not to use alcohol, replace it with additional beef broth or a splash of balsamic vinegar for acidity.
How long does it take to cook for 75 people?
Preparation involves multiple large pots and could take approximately 4-5 hours, including prep, browning, simmering, and final adjustments. Planning ahead ensures timely serving.
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