In a stock pot, add oil, stew meat, carrots, onions, and celery. Add the pepper and then heat and cook until the stew meat is 2/3 done.
In a separate pot, make the brown gravy per directions. Add the demi glaze to the pot and the gravy to the pot. Bring to a boil and let simmer for 15 minutes.
Turn off heat and add diced potatoes.
Heat two biscuits in the oven.
Place on platter and ladle 7 oz. of stew over biscuits.
Garnish with parsley.
Ingredients
4 lbs. Braveheart® Black Angus Beef Stew Meat, cubed
1 Tbsp. white pepper, fine ground
1 1/2 qt. demi glaze
30 Heritage Ovens® Biscuit(s)
2 1/2 lbs. Peak Fresh Produce® Carrot(s), sliced
2 1/2 lbs. Peak Fresh Produce® Celery
2 1/2 lbs. Peak Fresh Produce® Onion(s), diced
2 lbs. Peak Fresh Produce® Potato(es), diced
2 Tbsps. Piancone® Oil, Olive, Extra Virgin
1 1/2 qt. West Creek® Brown Gravy Mix
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
