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John Owen

Beef Stew (Bf Chks W/ju C

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CATEGORY CUISINE TAG YIELD
Meats French 100 Servings

INGREDIENTS

2 ga WATER
1 1/2 qt WATER; COLD
29 lb BEEF DICED FZ
8 lb CARROTS FRESH
1 2/3 tb GARLIC DEHY GRA
4 lb CELERY FRESH
6 3/8 lb TOMATOES # 10 CAN
10 lb POTATOES FRENCH FZ
3 lb ONIONS DRY
1 1/8 lb FLOUR GEN PURPOSE 10LB
2 tb PEPPER BLACK 1 LB CN
4 BAY LEAVES
1 tb THYME GROUND

INSTRUCTIONS

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 1 1/2 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, http://www.erols.com/hosey.

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