INGREDIENTS: Veal 15 lbs. veal chuck, shoulder clod (IMPS/NAMP 310) salt and pepper to taste ½ cup vegetable oil 6 qts. veal stock or beef broth 3 cups celery, chopped 1 ½ cups carrots, chopped 6 Tbsps. tomato paste 4 tsps. dried thyme leaves 1 ½ tsp. black peppercorns 4 bay leavesRoot vegetables 4 lbs. beets, whole, unpeeled 3 ½ lbs. sweet potatoes, cut in 1 inch chunks 3 lbs. baby carrots 2 ½ lbs. new potatoes, cut into halves 2 lbs. small yellow onions, cut lengthwise into eighths 2 lbs. ...

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