Halal Beef & Vegetable Stew
NSLP/SBP CREDITING: 1 cup (8 fl oz ladle) provides 0.5 oz eq meat/meat alternate, ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and ¼ cup additional vegetable.
Adaptation note: This recipe is adapted from the USDA Standardized Beef Vegetable Soup (ICN Child Nutrition Recipe Box, Cooking Process #2). Ground beef has been replaced with Five Pillars halal cubed stew beef. Nutrition data based on USDA source recipe; full re-analysis via USDA Food Data Central recommended for hospital procurement.
HALAL COMPLIANCE NOTE:
All meat supplied by Five Pillars Butchery is 100% halal-certified and USDA-inspected. When preparing this recipe, the following must be halal-certified: beef broth and salt-free seasoning blend. All spice blends including ancho chili powder and the Mexican seasoning mix ingredients should be verified halal by checking labels for any prohibited additives. Canned tomatoes, corn, peas, carrots, green beans, celery, onions, and canola oil are all halal-compliant. No pork products or alcohol-derived ingredients are used in this recipe.
Ingredients
Instructions
- Pat Five Pillars halal cubed beef dry. Heat 2 Tbsp canola oil in a large stock pot over high heat. Sear beef in batches (do not crowd) until browned on all sides, approximately 3–4 minutes per batch. Remove and set aside. This step develops flavor and is the key adaptation from the USDA ground beef version.
- Critical Control Point: Beef must reach 165°F or higher for at least 15 seconds during the sear and subsequent simmering.
- Return all seared beef to the pot. Add halal beef broth, diced tomatoes (undrained), celery, onions, salt, pepper, onion powder, salt-free seasoning, garlic powder, parsley, and ancho chili powder (or Mexican seasoning mix). Stir well to combine.
- Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 25–30 minutes until cubed beef is tender throughout.
- Add frozen corn, peas and carrots, and green beans. Stir to combine.
- Cover and simmer over medium heat for 15 minutes or until all vegetables are tender and beef pulls apart easily.
- Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
- Pour approximately 1 gal 1 qt (about 9 lb 13 oz) stew into each half steam table pan (12¾" x 10½" x 6"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Critical Control Point: Hold for hot service at 135°F or higher.
- Portion with 8 fl oz ladle (1 cup). Serve immediately.
Notes
YIELD & EQUIPMENT
50 servings: ~19 lb 10 oz · ~2 gal 1 qt 3¾ cups · 2 half steam
table pans (12¾" x 10½" x 6")
100 servings: ~39 lb 4 oz · ~4 gal 3 qt 2½ cups · 4 half steam table pans
Equipment: Large stock pot, steam table pans, 8 fl oz ladle.
Cooking Process #2: Same day service.
MEXICAN SEASONING MIX (makes ¾ cup / ~4½ oz)
Combine: 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, 2 tsp salt. Verify all spices are halal-certified.
Per serving: 1 cup (8 fl oz spoodle)
USDA verified