| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 100 | Servings | |
INGREDIENTS
| 2 | ga | WATER |
| 1 1/2 | qt | WATER; COLD |
| 29 | lb | BEEF DICED FZ |
| 8 | lb | CARROTS FRESH |
| 1 2/3 | tb | 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 | tb | PEPPER BLACK 1 LB CN |
| 4 | BAY LEAVES | |
| 1 | tb | THYME GROUND |
INSTRUCTIONS
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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