Name: Beef Stew
Ingredients: 6 qt WATER; COLD; 2 qt WATER; HOT; 2 ga WATER; HOT; 8 cn BEEF DICED FZ; 10 lb CARROTS FRESH; 1/16 Jar GARLIC DEHY GRA; 5 lb CELERY FRESH; 1 cn TOMATOES # 10 CAN; 10 lb POTATOES FRENCH FZ; 3 lb ONIONS DRY; 1/8 ct ONIONS DRY; 1 lb FLOUR GEN PURPOSE 10LB; 1/2 lb FLOUR GEN PURPOSE 10LB; 1 lb SHORTENING; 3LB; 1/16 lb PEPPER BLACK 1 LB CN; 1/16 ct CHILI POWDER; 1/8 lb SALT TABLE 5LB; 1/2 lb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

6	qt	WATER; COLD
2	qt	WATER; HOT
2	ga	WATER; HOT
8	cn	BEEF DICED FZ
10	lb	CARROTS FRESH
1/16		Jar GARLIC DEHY GRA
5	lb	CELERY FRESH
1	cn	TOMATOES # 10 CAN
10	lb	POTATOES FRENCH FZ
3	lb	ONIONS DRY
1/8	ct	ONIONS DRY
1	lb	FLOUR GEN PURPOSE 10LB
1/2	lb	FLOUR GEN PURPOSE 10LB
1	lb	SHORTENING; 3LB
1/16	lb	PEPPER BLACK 1 LB CN
1/16	ct	CHILI POWDER
1/8	lb	SALT TABLE 5LB
1/2	lb	SALT TABLE 5LB

INSTRUCTIONS

Recipe Number: X37007
SERVING SIZE: 1 1/4 CUPS
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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