nav-assignmentwords:600Briefly respond to all the following questions. Make sure to explain and backup your responses with facts and examples. This assignment should be in APA format and have to include at least two references.As you consider the reputation service and the needs of customers or individual consumers, as well as, perhaps, large organizations that are security conscious like our fictitious enterprise, Digital Diskus, what will be the expectations and requirements of the customers? Will consumers’ needs be different from those of enterprises? Who owns the data that is being served from the reputation service? In addition, what kinds of protections might a customer expect from other customers when accessing reputations?
Very Good Beef StewIngredients4 lbs 2 kg beef chuck roast3 tbsp 45 mL vegetable oil, divided2 medium Onions, diced3 celery stalks, diced2 cloves garlic, minced2 tbsp 30 ml tomato paste2 tbsp 30 ml Worcestershire, divided3 tbsp 45 ml all-purpose flour1.25 c 310 ml red wine2 tsp 10 ml dried thyme1 bay leaf4 c 1L chicken stock3 carrots, diced1.5 lbs 750 g red potatoes, cubed1 c 250 ml frozen peas1 tsp 5 ml salt½ tsp 2.5 ml black pepperMethod:
Cube the beef. Trim off any large pieces of fat and cut it into bite-sized cubes.
Set a large Dutch oven or soup pot over medium-high heat and add half the oil. When hot, work in batches tosear the beef. Add a single layer to the pan, being careful not to crowd the cubes too closely, and sprinklethem generously with salt and pepper.
Let the cubes of beef cook undisturbed for 4-5 minutes, until they come away easily from the pan. Toss andcontinue searing on all sides, another 4-5 minutes. Transfer the seared meat to a clean bowl and continuesearing remaining meat in batches. Add another teaspoon or two of oil between batches if the pan looks dry.
A sticky dark glaze will start to form on the bottom of the pan. However, if at any time you think the crustsmells smoky or is starting to burn, dissolve it with a few tablespoons of water and pour over the seared beef.
Once all the meat has been seared and transferred out of the pan, cook the vegetables. Reduce the heat tomedium and warm another teaspoon of oil. Add the onions and celery, and cook until the onions are softenedand translucent, 8-10 minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in the tomato paste,salt, and one tablespoons of the Worcestershire sauce to coat.
Sprinkle the flour over the vegetables. Stir until there is no more visible flour and the veggies look slightlymushy from the flour coating.
Deglaze the pan with the wine. Raise the heat back up to medium-high and pour in the wine. Continuescraping and stirring until the wine has reduced and thicken slightly.
Return the seared meat to pan and add the whole thyme sprigs, the bay leaf, and the broth. Stir to combine.
Bring the broth to a simmer, then reduce the heat to low. Cover the pot and simmer for 1 1/2 hours. Stiroccasionally. Make sure the stew stays at a very low simmer.
Add the potatoes and carrots to the stew. Cover the pot again and continue cooking for another 45-60minutes. When done, the meat should be tender enough to flake apart with a fork and the potatoes cookedthrough. If not, cook in additional 15-minute increments until cooked.
Stir the frozen peas into the stew. Add the remaining Worcestershire sauce and red wine. Remove the thymestems and bay leaf.
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