Beef Bourguignonne For A Crowd

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 50
• 12 lbs lean beef, well trimmed,cut into 1 inch cubes
• 2 tablespoons paprika
• 2 1/2 tablespoons oil
• 3 1/2 ounces flour
• 1 1/2 teaspoons marjoram or 1 1/2 teaspoons basil
• 1 1/2 teaspoons thyme
• 1/2 teaspoon pepper
• 2 1/2 lbs onions, chopped
• 1 1/2 lbs carrots, sliced
• 12 ounces celery, diced
• 3 1/2 cups water or 3 1/2 cups no-salt-added beef broth (divided)
• 1 1/2 tablespoons fresh gingerroot, grated (optional)
• 3 tablespoons garlic, minced
• 1 1/2 bay leaves
• 5 1/2 cups burgundy wine
• 1/2 cup reduced-sodium soy sauce
• 1 2/3 lbs fresh mushrooms, sliced (optional)
• 6 1/2 lbs noodles
• 1/2 cup parsley, chopped

Recipe

• 1 dry meat cubes well and coat with paprika.
• 2 in a large, heavy pot, heat oil and brown meat.
• 3 mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
• 4 continue to brown for 10 minutes more.
• 5 in another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
• 6 add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
• 7 simmer for 2 1/2-3 hours or until beef is tender fifteen minutes before stew is done, add sliced mushrooms (if desired) cook noodles and drain.
• 8 serve a no.6 dipper of stew over 1 cup of noodles.
• 9 garnish with parsley.