El rancho stew

100 Servings

Ingredients

Quantity Ingredient
2 gallons WATER; BOILING
1 gallon WATER; HOT
30 pounds BEEF DICED FZ
6½ pounds CARROTS FRESH
2 pounds PEAS FZ
10 pounds POTATOES WHITE FRE
4½ pounds ONIONS DRY
1 pounds FLOUR GEN PURPOSE 10LB
½ ounce PEPPER BLACK 1 LB CN
3 ounces SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.

2. PLACE AN EQUAL QUANTITY OF BEEF IN EACH ROASTING PAN. COOK IN OVEN ABOUT 1 HOUR OR UNTIL BROWNED.

3. ADD 2 QT WATER TO EACH PAN. COVER; COOK 2 HOURS OR UNTIL TENDER.

4. CUT CARROTS IN HALF CROSS/WISE THEN LENGTH WISE INTO QUARTERS. COOK CARROTS IN BOILING WATER FOR 15 MINUTES. ADD POTATOES AND ONIONS; COOK 20 MINUTES.

5. ADD PEAS TO VEGETABLES; CONTINUE COOKING 15 MINUTES OR UNTIL TENDER.

DRAIN.

6. ADD AN EQUAL QUANTITY OF VEGETABLES AND COOKING LIQUID TO BEEF IN EACH PAN. STIR. HEAT TO SERVING TEMPERATURE.

NOTE: 1. IN STEP 2, 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 2, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 MINUTES OR UNTIL BROWNED. IN STEP 3, INCREASE WATER TO 2 ¼ QT PER PAN. COVER; BAKE 1 ½ HOURS OR UNTIL TENDER.

NOTE: 3. IN STEP 4: 7 LB 15 OZ FRESH CARROTS A.P. WILL YIELD 6 LB 8 OZ CARROTS CUT CROSSWISE AND LENGTHWISE. 12 LB 5 OZ FRESH WHITE POTATOES A.P.

WILL YIELD 10 LB POTATOES CUT LENGTHWISE IN EIGHTHS. 5 LB DRY ONIONS A.P.

WILL YIELD 4 LB 8 OZ ONIONS QUARTERED.

NOTE: 4. IN STEP 4, 9 LB 14 OZ (1 ½-NO. 10 CN) CANNED CARROTS, DRAINED OR 11 OZ (⅔-NO. 2 ½ CN) CANNED, DEHYDRATED, DICED, COMPRESSED CARROTS OR 6 LB 8 OZ FROZEN CARROTS MAY BE USED.

NOTE: 5. IN STEP 4, 9 OZ (6 ¾ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 6. IN STEP 5, 3 LB (3-NO. 303 CN) CANNED PEAS, DRAINED OR 3 LB 5 OZ (½-NO. 10 CN) CANNED PEAS, DRAINED OR 8 OZ (½-NO. 2 ½ CN) CANNED, DEHYDRATED, COMPRESSED PEAS MAY BE USED.

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

NOTE: 8. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L02300

SERVING SIZE: 1 CUP (9 O

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

Downloaded from Glen's MM Recipe Archive, .

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