Beef Bourguignonne For A Crowd

• 12 lbs lean beef, well trimmed,cut into 1 inch cubes
• 2 tablespoons paprika
• 2 1/2 tablespoons oil
• 3 1/2 ounces flour
• 1 1/2 teaspoons marjoram or 1 1/2 teaspoons basil
• 1 1/2 teaspoons thyme
• 1/2 teaspoon pepper
• 2 1/2 lbs onions, chopped
• 1 1/2 lbs carrots, sliced
• 12 ounces celery, diced
• 3 1/2 cups water or 3 1/2 cups no-salt-added beef broth (divided)
• 1 1/2 tablespoons fresh gingerroot, grated (optional)
• 3 tablespoons garlic, minced
• 1 1/2 bay leaves
• 5 1/2 cups Burgundy wine
• 1/2 cup reduced-sodium soy sauce
• 1 2/3 lbs fresh mushrooms, sliced (optional)
• 6 1/2 lbs noodles
• 1/2 cup parsley, chopped

1. Dry meat cubes well and coat with paprika.
2. In a large, heavy pot, heat oil and brown meat.
3. Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
4. Continue to brown for 10 minutes more.
5. In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
6. Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
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. Serve a No.6 dipper of stew over 1 cup of noodles.
9. Garnish with parsley.

lean beef, paprika, oil, flour, marjoram, thyme, pepper, onions, carrots, celery, water, fresh gingerroot, garlic, bay leaves, burgundy wine, soy sauce, mushrooms, noodles, parsley

Taken from www.food.com/recipe/beef-bourguignonne-for-a-crowd-60113 (may not work)