HEARTY ITALIAN VEGETABLE BEEF PEASANT DINNER

HEARTY ITALIAN VEGETABLE BEEF PEASANT DINNER

Nutrition Facts

Serving Size
1 SERVING (7 OZ)
Amount Per Serving
Calories 322
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 2.3g
12%
Cholesterol 57mg
19%
Sodium 920mg
38%
Total Carbohydrate 39.8g
13%
Dietary Fiber 4.6g
18%
Protein 23.8g
48%
Vitamin A 95%
Vitamin C 16%
Calcium 9%
Iron 20%
Total Time

130 min.

Serving & Size

1 SERVING (7 OZ)

Add To Pantry

Topped with toasted cornbread stuffing, the flavors of this beef and root vegetable combination are intensified with the addition of tomatoes and balsamic vinegar. This is country comfort at its finest!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell's® Classic Vegetable Beef Soup
200 oz.
cans
Pepperidge Farm® Herb Seasoned Stuffing
6 lb.
vegetable oil tbsp.
beef for stew 12 lb.
garlic 1 1/2  cups
frozen carrots 6 lb. 1 1/2  gallons
onion 4.5 lb. 17 1/2  cups
celery 2.25 lb. 6 1/2  cups
Italian seasoning 0 3/4  cups
diced tomatoes 9.75 lb. 4 3/4  qt.
water 2 1/4  cups
balsamic vinegar 0 3/4  cups
canned potatoes 4 lb. qt.
Parmesan cheese 4 oz. cups
Italian seasoning tbsp.
Instructions
1. Preheat convection oven to 325°F.

2. In saucepot, heat oil. Add beef and garlic and cook until beef is browned.

3. Add vegetables and Italian seasoning. Cook for 10 minutes.
4. Add soup, tomatoes, water, vinegar and potatoes. Bring to a boil.

5. Divide meat mixture among three 12 x 20 x 2-1/2 steam table pans.CCP: Cover and bake for 1-1/2 hours or until meat is tender and internal temperature is 165°F. Uncover and stir after 45 minutes.
6. Prepare cornbread stuffing according to package directions. Mix in cheese and Italian seasoning.

7. Uncover pans and divide cornbread mixture equally over meat, return to oven and bake until cornbread is browned and crisp.

8. CCP: Hold at 140°F. or higher. Cut each pan 4 x 8 into 32 portions (approx. 7 oz.).In step 5, this stew can be cooked on low heat in steam-jacketed kettle, covered and stirred occasionally.For a low-sodium version, use Campbell’s® READY to SERVE Low Sodium Chunky Vegetable Beef Soup. In step 4, omit the water and drain the canned tomatoes.
Newsletter

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.