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INGREDIENTS
10 lb. Angus Top Round, 1" dice
3 lb.Yellow onions, rough chop
2.5 lb. button mushroom
1/2 cup Minced garlic
1 gallon Beef Stock
2 pints Newcastle Ale
4 cups Brown Roux
1 cup Blended Oil
2 tbsp Salt
1 tbsp Pepper
4 tbsp Herb Mix
1/4 cups Worcestershire Sauce
PROCEDURE
- Brown meat in rondeau and sautee onions, mushrooms, and garlic in sautee pan and combine with browned meat
- Add roux and slowly whisk in beef stock, newcasle ale, and Worcestershire sauce
- Bring to a simmer and cook for 1.5 hours or until beef is very tender
- Season with salt and pepper and herb mix
- Pour into 5 gallon cambro
- Label, date, and store in cooler
