INGREDIENTS:5 ounces bacon, diced 1-inch 9 pounds beef for stewing (IMPS/NAMP 135A) 2 pounds onions, diced 3/4 inch 1 ½ ounces minced garlic 1/3 cup all-purpose flour 2 quarts Burgundy wine 5 cups chicken stock 4 ounces Sonoma dried tomato julienne 4 bay leaves 1 ½ Tbsp. herbes de Provence 1 Tbsp. salt ½ tsp. pepper 6 quarts hot, garlic mashed potatoesDIRECTIONS:Cook bacon in braising pan until crisp; remove and set aside. In same pan over high heat, brown beef on all sides in ¼ cup bacon ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.