Beef stew (canned)

Yield: 100 Servings

Measure Ingredient

10 cn -

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1½ INCH PIECES

MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS.

NOTE: 3. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT

INTO 1 INCH PIECES AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS.

NOTE: 4. IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 5. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB POTATOES CUT INTO 1 TO 1 ½ INCH PIECES.

NOTE: 6. IN STEPS 2 THROUGH 6, 2 ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE, A 350 F. OVEN OR A TILTING FRY PAN MAY BE USED TO BROWN AND COOK MEAT AND VEGETABLE MIXTURE.

Recipe Number: L02201

SERVING SIZE: 1 ¼ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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