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, .

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