Vinne de Bouef (Beef Stew)

posted Dec 7, 2011, 7:48 PM by Unknown user [ updated Apr 7, 2018, 6:19 PM by outdoorkitchenshow ]

Jimmy L. Babin
Creative Cajun Cooking

Beef Stew that Southern Louisiana understands
and North of I 10 enjoys

Servings: 200
Yield: 10 gallons
40 pounds beef, cubed
1 # 10 can mushrooms
6 cups all-purpose flour
6 cups corn oil
10 pounds yellow onion
3 cups MAGIC SWAMP DUST
1/2 cup Creative Cajun Cooking Seafood Boil
1 gallon tomato, diced
1 gallon mixed vegetables, cut
1/2-inch thick
3 gallons water

Copyright: Cookbook #1

First you make a roux until golden brown, remove it to a bowl and let cool and skim off the excess oil.
Mix in MAGIC SWAMP DUST and Seafood Boil with onions and sauté' until tender.
Add a little water to keep from burning as the onions cook.
Add in mushrooms and cook for 10 minutes.
Add in beef and cover with water, let cook for 45 minutes on heavy fire stirring often.
Add in roux and cook until gravy thickens.
Add in tomatoes and vegetables , bring to a boil and cook for 15 minutes on heavy fire stirring often.
Turn fire off and let stand for 30-45 minutes before serving. Serve over rice.

Servings for 100prople pending
portion size.
UTENSILS NEEDED:
1#20(12 1/2 GAL.) Black Iron
Pot.

Per Serving (excluding unknown
items): 317 Calories; 24g Fat (69.1% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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