INGREDIENTS

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