Stew for a Crew

Recipe Type(s): Soups, Stews & Chilis
The Iowa Machine Shed's Hearty Beef Stew
As prepared for the Living History Farms
Yield: 1/400 pan = 60-6 oz. portions

Ingredients

     12    pounds cooked smoked beef brisket, large dice
             (substitue with cooked stew meat if you don't like smoked beef) 
       4    onions, large dice 
       8    carrots, large dice 
       1    stalk celery, large dice 
       5    pounds red potatoes, large dice 
       2    cups tomato puree 
    1/2    cup Worcestershire sauce 
       1    cup vegetable oil 
       2    tablespoons Kosher salt 
       3    tablespoons black pepper 
       1    teaspoon Thyme
1-1/2    gallons water
  1 lb.    beef base 

Roux
1 lb. all purpose flour
1 lb. butter

Instructions

1. Method: Smoke approximately 15 lbs of beef brisket for six hours to receive 12 lbs of trimmed brisket. If you choose to use stew meat, season 15 lbs. with salt and pepper, and braise beef in vegetable oil for ten minutes. Then cover with beef stock add simmer for approximately 1 ½ hours, beef becomes very tender. Strain the beef and set aside.
2. Make a roux by melting the butter over low heat, once melted add the flour and stir well until well incorporated, let cook for another minute and set aside. In a large pot, sauté onions, carrots, and celery in the vegetable oil with salt, and pepper for approximately ten minutes. Next, add tomato puree, thyme, Worcestershire Sauce, water, and potatoes then simmer until the potatoes are tender. Strain the stock and place the vegetables you strained aside. Heat the stock until it boils, then add the roux and simmer for approximately 3-4 minutes and becomes thick. Now you can add all the vegetables and beef to the gravy. Enjoy!