Winter Beef Stew en Boule

Ingredients:

5 LB Brandt Fancy Beef Stew

5 LB Garden Chef Fresh Diced Potatoes

4.4 LB Family Tradition California Supreme Blend

2 LB MarketSource Chopped Yellow Onion

1 per serving Le Pan Europa Rustic Round Boule

1 jar Haserot Gold Label Beef Base

As needed Flour to coat beef

TT Salt and Pepper

½ C Vegetable oil

Directions:

Dredge beef in flour.

Heat oil in large rondeau and add stew meat.

Brown meat thoroughly.

Add onion and sauté until lightly browned.

Add beef stock, following instructions on jar.

Bring to boil, reduce to simmer for 20- 30 minutes.

Add thawed vegetables and potatoes.

Simmer an additional 10 minutes.

Increase heat and thicken stew as necessary with roux or cornstarch/arrowroot slurry.

Adjust seasonings with salt and pepper.

Heat bread boule according to reheat instructions.

Cut the boule to allow for the stew to be served inside.