Beef stew (bf chks w/ju c
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | gallons | WATER |
| 1½ | quart | WATER; COLD |
| 29 | pounds | BEEF DICED FZ |
| 8 | pounds | CARROTS FRESH |
| 1⅔ | tablespoon | GARLIC DEHY GRA |
| 4 | pounds | CELERY FRESH |
| 6⅜ | pounds | TOMATOES # 10 CAN |
| 10 | pounds | POTATOES FRENCH FZ |
| 3 | pounds | ONIONS DRY |
| 1⅛ | pounds | FLOUR GEN PURPOSE 10LB |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
| 4 | BAY LEAVES | |
| 1 | tablespoon | THYME GROUND |
Directions
1. DRAIN BEEF.
2. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE OR STOCK POT.
3. ADD WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT.
4. ADD CARROTS TO BEEF MIXTURE. COVER; SIMMER 15 MINUTES.
5. ADD CELERY, ONIONS AND POTATOES TO BEEF MIXTURE. STIR TO MIX.
COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE BAY LEAVES.
6. THICKEN GRAVY, IF DESIRED. COMBINE FLOUR AND WATER. ADD TO STEW WHILE STIRRING; COOK 5 MINUTES OR UNTIL THICKENED.
NOTE: 1. IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS.
NOTE: 2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT
INTO 1 INCH PIECES; 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS.
NOTE: 3. IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11000.
NOTE: 4. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. YIELD 10 LB POTATOES CUT INTO 1 TO 1½ INCH PIECES.
NOTE: 5. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: L17200
SERVING SIZE: 1 CUP (8 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .