Beef Stew

1 1/4 cups all-purpose flour Salt
Black pepper
10 pounds beef stew meat 7/8 cup olive oil
1/3 cup sugar
10 whole celery stalks, diced
20 whole parsley sprigs, chopped
5 whole garlic clove, minced
5 whole bay leaf
1 1/4 teaspoons leaf thyme
1 1/4 teaspoons basil
2 1/2 quarts canned tomatoes
1 1/4 quarts red wine
1 1/4 gallons beef stock
1/3 cup tomato paste
20 whole carrots, peeled and quartered
15 whole potatoes, peeled and quartered 60 whole small white boiling onions, peeled


Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one hour. Taste and season with additional salt and pepper, or herbs of your choice, if desired. Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions and simmer until onions are tender.

Beef/Veal Entrees