Write down the modifications made in a classic beef stew recipe to come up with the lighter version below. Include changes in ingredients, preparation, and cooking methods.
Beef Stew
Serves 20
INGREDIENTS:
MARINADE
4 cups chicken broth
1¹⁄₂ cups white wine
1 ounce olive oil
1 bay leaf
1 ounce fresh herbs
1 lemon
1 lime
5 pounds filet tip or lean cut of beef, easily sautéed
VEGETABLE SEASONING
1 ounce granulated garlic
½ ounce dried thyme
½ ounce dried oregano
½ ounce onion powder
1 tablespoon paprika
2 teaspoons red pepper flakes
Nonstick cooking spray
10 ounces onions, medium dice
2½ cups red wine
20 ounces carrots, medium dice, steamed
20 ounces zucchini, medium dice, steamed
20 ounces tomatoes, medium dice, seeded, steamed
20 ounces fennel, half-moon sliced, steamed
20 ounces green beans, cut 1½-inch length, steamed
3 tablespoons fresh thyme, cleaned and chopped
10 cups brown veal stock, reduce by half
½ cup fresh basil, chiffonade
STEPS:
1. Make marinade by heating the chicken broth and reducing by one-third. Add in wine, olive oil, bay leaf, and fresh herbs. Stir. Squeeze in lemon and lime juices. Simmer 5 minutes. Chill overnight.
2. Trim beef of any fat and cut into 1½-inch pieces. Marinate overnight.
3. Season beef with 5 tablespoons vegetable seasoning, and let sit 1 hour.
4. Spray nonstick skillet with nonstick cooking spray. Sear beef with onions in the hot skillet, then remove beef.
5. Add red wine and reduce by half. Add steamed vegetables to the same skillet and season with thyme. Add in reduced veal stock, then add beef back to pan and cook for about 5 minutes or until cooked. Add in basil. Remove and serve. This dish can be prepared without adding in the vegetables, except the onions, to the stew and using them as a decorative seasoned garnish during plating.

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