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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