Hearty Beef Stew in a 12-Quart Stockpot

Ingredients:

• 4 tbsp olive oil
• 3 lbs beef chuck, cut into bite-sized cubes
• 1/4 cup all-purpose flour
• 2 large onions, diced
• 6 garlic cloves, minced
• 8 large carrots, peeled and chopped
• 6 celery stalks, chopped
• 4 large potatoes, peeled and diced
• 2 lbs parsnips or turnips, diced (optional for added flavor)
• 2 cups mushrooms, quartered
• 12 cups beef broth (low sodium if preferred)
• 2 cups dry red wine (optional, for depth of flavor)
• 3 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 4 bay leaves
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and black pepper, to taste
• 1 cup frozen peas (optional, for color)
• Fresh parsley, chopped (optional garnish)

Instructions:

1. Prepare the Beef:

   • Toss beef cubes with flour, salt, and pepper in a large bowl until evenly coated.
   • Heat 2 tbsp olive oil in the Nutri-Stahl 12-quart stockpot over medium-high heat. Brown the beef in batches, ensuring a good sear on all sides. Remove and set aside.

2. Sauté Aromatics:

   • Add the remaining 2 tbsp olive oil to the pot. Sauté the onions until softened, about 5 minutes.
   • Stir in garlic and cook for 1 minute until fragrant.

3. Build the Base:

   • Stir in tomato paste, cooking for 2 minutes to deepen the flavor.
   • Deglaze the pot with red wine, scraping up browned bits from the bottom. Cook for 5 minutes to reduce slightly.

4. Add Vegetables and Broth:

   • Return the beef to the pot. Add carrots, celery, potatoes, parsnips, and mushrooms.
   • Pour in the beef broth and Worcestershire sauce. Add bay leaves, thyme, and rosemary.

5. Simmer:

   • Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 2-3 hours, stirring occasionally. The beef should become tender, and the vegetables fully cooked.

6. Final Touches:

   • Stir in frozen peas during the last 5 minutes of cooking.
   • Adjust seasoning with salt and pepper as needed.

7. Serve:

   • Remove bay leaves. Garnish with fresh parsley and serve the stew hot with crusty bread or over mashed potatoes.

Notes:

• Vegetarian Option: Replace beef with lentils or hearty mushrooms and use vegetable broth.
• Thickening Option: For a thicker stew, mix 2 tbsp cornstarch with 1/4 cup cold water, and stir into the stew during the last 15 minutes.
• Storage: This stew stores well in the fridge for up to 5 days or freezes for up to 3 months.

Enjoy this hearty stew, perfect for large gatherings or meal prepping!