This is a print preview of "Vegetable Beef Chowder" recipe.

Vegetable Beef Chowder Recipe
by DCMH

Vegetable Beef Chowder
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 5 lbs 1/2 inch cubes beef stew meat
  • 10 gallons water
  • 10 bay leaves
  • 1 Tbsp back pepper
  • 1/2 cup dried parsley
  • 10 lbs diced potatoes
  • 5 lbs diced celery
  • 5 lbs diced carrots
  • 3 lbs chopped onionss
  • 24 oz LS beef base
  • 24 oz beef base

Directions

  1. Place meat, water, bay leaf and pepper in pot; simmer 1 to 1 1/2 hours or until meat is tender. Drain stock from meat; refrigerate meat; put stock in refrigerator; chill until fat rises to the top; discard fat.
  2. Measure stock after fat has been discarded. If there is less than 1 3/4 gallons of stock, add enough water to total that much; return stock to heat.
  3. Add potatoes and vegetables to beef stock; simmer 30 minutes.
  4. Add cooked meat to soup; simmer another 5 minutes and serve hot; remove bay leaves before serving.