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Beef Stew with Feta, Mint and Tomatoes

Image for Beef Stew with Feta, Mint and Tomatoes
plate

Yield

Yield: 24 (2-cup) servings

kikkoman products used:

ingredients

3/4 cup olive oil
2 1/2 pounds onions, chopped
9 pounds beef stew meat, cut into 1 1/2-inch pieces
3 quarts beef broth
2 pounds, 10 ounces canned diced tomatoes with juice
1 1/2 ounces garlic, finely chopped
1 tablespoon dried basil
1 teaspoon dried thyme
6 pounds red potatoes, cut into 1 1/2-inch pieces
2 pounds, 6 ounces carrots, peeled and cut into 1 1/2-inch pieces
2 1/2 cups (approximate) roux*
3/4 cup Kikkoman Soy Sauce
1 1/2 ounces fresh mint leaves, cut into chiffonade
1 tablespoon salt
1 1/2 pounds feta cheese, crumbled

directions

In rondo, heat oil over medium heat until hot. Add onions; sauté 10 to 12 minutes or until onions begin to caramelize. Add beef, broth, wine, vinegar, tomatoes with liquid, garlic, basil, oregano and thyme; bring to a boil. Reduce heat to low and simmer, covered, 1 hour to 1 hour, 15 minutes or until beef is tender. Add potatoes and carrots; return to a boil. Reduce heat and simmer 20 to 30 minutes or until vegetables are tender. Slowly stir in 2 1/2 cups roux; simmer 3 to 5 minutes. Stir in additional roux, if needed, to reach desired consistency. Stir in soy sauce and mint. Season to taste with salt and pepper. Cover and hold at 150°F in a food warmer until service.

To serve, ladle 2 cups stew into bowl. Top with 1 ounce cheese.

*To make Roux: In large heavy-bottomed saucepan, melt 1 pound unsalted butter over medium heat. Mix in 1 pound all-purpose flour. Cook, stirring constantly until mixture is dark brown, about 1 hour. (Yield: 2 1/2 to 3 cups).

Recipe created by Chef Dolores Montecito, Levi’s Plaza Cafe (San Francisco, CA)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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