Beef Bourguignonne for a Crowd

• lean beef, well trimmed,cut into 1 inch cubes↗12 lbs
• paprika↗2 tablespoons
• oil2 1⁄2 tablespoons
• flour↗3 1⁄2 ounces
• marjoram or basil↗1 1⁄2 teaspoons
• thyme↗1 1⁄2 teaspoons
• pepper↗1⁄2 teaspoon
• onions, chopped↗2 1⁄2 lbs
• carrots, sliced↗1 1⁄2 lbs
• celery, diced↗12 ounces
• water or no-salt-added beef broth (divided)↗3 1⁄2 cups
• fresh gingerroot, grated (optional)1 1⁄2 tablespoons
• garlic, minced↗3 tablespoons
• bay leaves↗1 1⁄2
• Burgundy wine↗5 1⁄2 cups
• cup reduced-sodium soy sauce↗1⁄2
• lbs fresh mushrooms, sliced (optional)↗1 2⁄3
• lbs noodles6 1⁄2
• cup parsley, chopped↗1⁄2

Step-by-step instructions

1. 1

   Dry meat cubes well and coat with paprika.

2. 2

   In a large, heavy pot, heat oil and brown meat.

3. 3

   Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.

4. 4

   Continue to brown for 10 minutes more.

5. 5

   In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.

6. 6

   Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.

7. 7

   Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.

8. 8

   Serve a No.6 dipper of stew over 1 cup of noodles.

9. 9

   Garnish with parsley.