● For The Proteins
2 Pounds Beef Rump Roast [to be boiled & shredded]
● For The Fluids
4 (15 oz) Cans Beef Stock
2 tbsp Kitchen Bouquet
1/3 Cup Quality Red Wine
1 tbsp Worstershire Sauce
● For The Vegetables & Seasonings
1 Medium Green Bell Pepper [deseeded - rough chop]
1 Medium Yellow Bell Pepper [deseeded - rough chop]
1 Medium Red Bell Pepper [deseeded - rough chop]
1 Medium Orange Bell Pepper [deseeded - rough chop]
2 EX LG Jalapeno Peppers [fine minced]
1 tbsp Fresh Ground Black Pepper
1/2 tbsp Red Pepper Flakes
4 EX LG Sweet Red Potatoes [large chop]
2 Sweet Onions [quartered]
1 Cup Baby Carrots [left whole]
1 (15 oz) Can Diced Italian Tomatoes
1 Cup Celery With Leaves [rough chop]
2 Cups Mushrooms [your choice - thick sliced]
1 Packet McCormick Au Ju
1 Packet McCormick Stew Seasoning
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
1/2 tsp Crushed Bay Leaves
● For The Breads [as needed]
Fresh French Bread [for dipping]
● For The Garish [as needed]
Fresh Chopped Parsley
