Rich and comforting, without being overly decadent, makes this the ultimate menu item for Senior Living residents. By braising high-protein, iron-rich beef in a flavourful mixture of beef gravy, tomato purée and aromatics, diners are able to enjoy a comforting meal that also satisfies several nutritional requirements. Serve over cooked egg noodles, mashed potatoes or spaetzle with a green salad.

Ingredients

Here are the following ingredients:

  • 4 lb (2 kg) Petite Tender, cut into 1-inch (2.5 cm) pieces
  • 2 tbsp (30 mL) kosher salt (approx)
  • 1 tbsp (15 mL) freshly ground black pepper (approx)
  • ½ cup (125 mL) canola oil, divided
  • 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
  • 2 tbsp (30 mL) minced garlic
  • ½ cup (125 mL) sweet paprika
  • 4 cups (1 L) beef stock (no salt added)
  • 4 cups (1 L) canned tomato purée
  • 4 cups (1 L) prepared beef gravy
  • 2 tbsp (30 mL) red wine vinegar or apple cider vinegar
  • 8 bay leaves
  • 1 cup (250 mL) sour cream
  • 1 cup (250 mL) cream, 35%
  • ½ cup (125 mL) flour, all-purpose

Service

  • 1¾ lb (625 g) frozen peas, about 4 cups (1 L)
  • 1 cup (250 mL) finely chopped fresh parsley (optional)

Preparation

  1. Season beef with salt and pepper. Heat 2 tbsp (30 mL) oil in large saucepan set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned. Transfer to a deep, full-size hotel pan.
  2. In the same saucepan over medium-low heat, add ¼ cup (60 mL) oil, onions and garlic. Cook until tender. Stir in paprika; cook for 1 minute.
  3. Pour in beef stock, tomato purée, gravy and vinegar; bring to a boil and add bay leaves. Carefully pour over beef; stir to combine. Cover tightly with foil.
  4. Cook, in conventional oven at 300°F (160°C), for 1½ hours or until beef is tender but not falling apart.
  5. Remove foil top and increase oven temperature to 375°F (190°C). Cook for an additional 45 to 60 minutes or until beef is fork tender and sauce is reduced.
  6. Remove bay leaves; discard. Cool, cover and refrigerate or hold for service. 
  7. Meanwhile, whisk sour cream with cream and flour until smooth. Cover and refrigerate.

Service

  1. Warm ¾ cup (175 mL) stew with ¼ cup (60 mL) peas until heated through (add a splash of beef stock to loosen, if needed). Ensure each serving has approximately 4 oz (125 g) beef.
  2. Whisk in 2 tbsp (30 mL) cream mixture. Cook for 1 to 2 minutes or until creamy and slightly thickened.
  3. Plate over cooked starch. Garnish with 1 tbsp (15 mL) parsley, if using.

Beef Cuts

Chuck

Shoulder Clod Petite Tender