Recipe Detail and Cost Card					S.P.	$7.50
							Cost
Item	Beef Stew			Menu	Lunch		F.C.%
Yield	25 Portions		Portion Size		8 oz.	Date	8-Oct
Ingredients		Quantity		Unit		Cost/Unit		Ext.
Beef chuck, boneless		6 lb.		lb.		$ 5.20
Olive Oil		4 oz.		qt.		$ 4.00
Onion, diced		1 lb		lb.		$ 1.60
Garlic, chopped		1/4 cup		1/4 cup		$ 1.50
Flour		4 oz.		lb.		$ 6.00
Tomato puree		8 oz.		8 oz.		$ 2.30
Brown Stock		2 Qt.		Gal		$ 6.00
bay leaf		1				$ 0.05
Celery, EP		1 lb.		lb.		$ 1.30
Carrots, EP		1 1/2 lb.		lb.		$ 2.50
Pearl Onions		1 lb		lb.		$ 2.80
Tomatoes, chopped		8 oz.		lb.		$ 1.40
Peas, Frozen		8 oz.		8 oz Pack		$ 1.30
Total								$ -
Procedure:
Cut meat into cubes and brown meat in oil. Add onion and garlic and cook until onion is brown.
Add flower to meat and make a roux. Add brown stock and simmer for 1 hour or until meat is tender.
Dice celery and carrots, add onions and cook in salted water until tender. Add celery, carrots, onions,
and tomatoes to stew. Just before serving garnish with peas. Need to calculate Cost and F.C % with info provided. Also from the table of ingredients calculate the Extension and total only.