Beef Stew (bf Chks W/ju C

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

2	gl	WATER
1 1/2	qt	WATER, COLD
29	lb	BEEF DICED FZ
8	lb	CARROTS FRESH
1 2/3	T	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	T	PEPPER BLACK 1 LB CN
4		BAY LEAVES
1	T	THYME GROUND

INSTRUCTIONS

DRAIN BEEF. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE OR
STOCK POT. ADD WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A  BOIL;
REDUCE HEAT. ADD CARROTS TO BEEF MIXTURE. COVER; SIMMER 15  MINUTES.
ADD CELERY, ONIONS AND POTATOES TO BEEF MIXTURE. STIR TO  MIX. COVER;
SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE  BAY LEAVES.
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.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 23 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 42.4mg Potassium: 184.3mg Carbohydrates: 5.3g Fiber: 1.6g Sugar: 2.6g Protein: <1g