Ingredients
| Cauliflower heads, cut into bite-size pieces (7 pounds) | 6 each |
| Potatoes, whole, cleaned and cut into cubes (5¼ pounds) | 15 each |
| Beef tips, raw | 12½ pounds |
| Flour, unbleached (½ pound) | 2 cups |
| Black pepper | 2 teaspoons |
| Oil, vegetable | ½ cup |
| Carrots, chopped (½ pound) | 1 cup |
| Celery, chopped (⅓ pound) | ¾ cup |
| Onion, large, chopped (⅓ pound) | 1 each |
| Bell pepper, green, chopped (¾ pound) | 2 each |
| Garlic, fresh, minced | ½ cup |
| Cumin or cumin seed | 2 teaspoons |
| Tomato paste | 1 cup |
| Salsa | 1 cup |
| Beef broth, low-sodium | 20 cups |
| Cilantro bunch, chopped | 1 each |
| Tortillas, whole-wheat, 8-inch, warmed in the oven (10 pounds) | 100 each |
Instructions
- Cut cauliflower into bite-size pieces. Steam until tender, about 5 minutes.
- Scrub the potatoes and cut into cubes. Steam until tender. About 7 minutes.
- In a large bowl, toss the beef in the flour and black pepper.
- In a tilt skillet or large round heavy pan, heat the oil over medium-high heat. Add the beef. Let it sit and form a crust for 5 minutes or so. Then with a spatula, turn the beef and let it sit another 5 minutes. You may need to do this in batches if you are using a large pan.
- Transfer the beef to a large bowl.
- Add the carrots, celery, onion, green pepper, and garlic to the skillet. Sauté for at least 5 minutes, stirring often. Add back the beef and any liquid from the bowl.
- Add the beef broth, salsa, and tomato paste. Bring to a boil, stirring until the sauce is smooth. Turn heat down.
- Simmer for 45 minutes over low heat. Place in hotel pans and transfer to steam tables, topping the stew with chopped cilantro.
- Serve in bowls, with tortillas, which have been warmed in the oven, on the side.
Recipe Notes
Crediting: One portion provides 1 1/4 oz M/MA, 2 oz eq whole grain, 1/4 cup total vegetables (1/8 cup other, 1/8 cup starchy)