INGREDIENTS

INSTRUCTIONS

1.  DREDGE BEEF IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC; SHAKE OF
EXCES
2.  BROWN BEEF IN HOT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE OR
STOCK POT.
3.  ADD WATER, TOMATOES, THYME, AND BAY LEAVES TO MEAT COVER; SIMMER 2
HOURS.
4.  ADD CARROTS TO MEAT MIXTURE. COVER SIMMER 15 MINUTES.
5.  ADD CELERY AND ONIONS. SIMMER 10 MINUTES.
6.  ADD POTATOES AND SALT. STIR TO MIX. COVER; SIMMER 20 MINUTES OR UNTIL
VEGETABLES ARE TENDER.  REMOVE BAY LEAVES.
7. THICKEN GRAVY, IF NECESSARY.  COMBINE FLOUR AND WATER. ADD TO STEW WHILE
WHILE STIRRING. COOK 5 MINUTES OR UNTIL THICKENED.
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH
PIECES
MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT
RINGS.
NOTE:  3.  IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY
CUT
INTO 1 INCH PIECES AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT
IN QUARTERS.
NOTE:  4.  IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  5.  IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB
POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES.
NOTE:  6.  IN STEPS 2 THROUGH 6, 2 ROSTING PANS (18 BY 24 INCHES) ON TOP OF
RANGE, A 350 F. OVEN OR A TILTING FRY PAN MAY BE USED TO BROWN AND COOK
MEAT
AND VEGETABLE MIXTURE.
Recipe Number: L02200
SERVING SIZE: 1 1/4 CUP
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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