Beef Bourguignonne for 50

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Ingredients
12 lbs A.P. lean beef, well trimmed, cut into 1 - inch cubes (9 1/2 lbs trimmed)    
 2 Tbsp paprika    
 2 1/2 Tbsp canola oil    
 3 1/2 oz flour    
 1 1/2 tsp marjoram or basil    
 1 1/2 tsp thyme    
 1/2 tsp pepper    
 2 lbs + 8 oz onions, chopped    
 1 lb + 8 oz carrots, sliced    
 12 pz 1/3 bunch celery, diced    
 3 1/2 cups water or salt-free beef broth (divided)    
 1 1/2 Tbsp fresh ginger root, grated (optional)    
 3 Tbsp garlic, minced    
 1 1/2  bay leaves    
 5 1/2 cups Burgundy wine    
 1/3 cup salt-reduced soy sauce    
 1 lb + 10 oz fresh mushrooms, sliced (optional)    
 6 lbs + 4 oz noodles    
 1/2 cup parsley, chopped 

Directions            
 Dry meat cubes well and coat with paprika. In a large, heavy pot, heat Canola 
Oil and brown meat. Mix together flour, marjoram or basil, thyme and pepper 
and sprinkle over meat. Continue to brown 10 minutes more. In another pot, 
cook onions, carrots, and celery in a little of the salt-free broth or water. Add 
vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, 
remaining water or broth and soy sauce. Simmer 2 1/2 to 3 hours or until beef 
is tender. Fifteen minutes before stew is done, add sliced mushrooms (if 
desired). Cook noodles and drain. Serve a No. 6 dipper of stew over 1 cup of 
noodles. Garnish with parsley. Makes 50 servings.

(Source: Healthwise Quantity Cookbook)

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