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El Rancho Stew

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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

2 ga WATER; BOILING
1 ga WATER; HOT
30 lb BEEF DICED FZ
6 1/2 lb CARROTS FRESH
2 lb PEAS FZ
10 lb POTATOES WHITE FRE
4 1/2 lb ONIONS DRY
1 lb FLOUR GEN PURPOSE 10LB
1/2 oz PEPPER BLACK 1 LB CN
3 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN         TEMPERATURE:  325 F. OVEN
1.  DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
2.  PLACE AN  EQUAL QUANTITY OF BEEF IN EACH ROASTING PAN.  COOK IN OVEN
ABOUT 1 HOUR OR UNTIL BROWNED.
3.  ADD 2 QT WATER TO EACH PAN.  COVER; COOK 2 HOURS OR UNTIL TENDER.
4.  CUT CARROTS IN HALF CROSS/WISE THEN LENGTH WISE INTO QUARTERS.  COOK
CARROTS IN BOILING WATER FOR 15 MINUTES.  ADD POTATOES AND ONIONS; COOK 20
MINUTES.
5.  ADD PEAS TO VEGETABLES; CONTINUE COOKING 15 MINUTES OR UNTIL TENDER.
DRAIN.
6.  ADD AN EQUAL QUANTITY OF VEGETABLES AND COOKING LIQUID TO BEEF IN EACH
PAN.  STIR. HEAT TO SERVING TEMPERATURE.
NOTE:  1.  IN STEP 2, 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 2, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 MINUTES
OR UNTIL BROWNED. IN STEP 3, INCREASE WATER TO 2 1/4 QT PER PAN. COVER;
BAKE 1 1/2 HOURS OR UNTIL TENDER.
NOTE:  3.  IN STEP 4:  7 LB 15 OZ FRESH CARROTS A.P. WILL YIELD 6 LB 8 OZ
CARROTS CUT CROSSWISE AND LENGTHWISE. 12 LB 5 OZ FRESH WHITE POTATOES A.P.
WILL YIELD 10 LB POTATOES CUT LENGTHWISE IN EIGHTHS. 5 LB DRY ONIONS A.P.
WILL YIELD 4 LB 8 OZ ONIONS QUARTERED.
NOTE:  4.  IN STEP 4, 9 LB 14 OZ (1 1/2-NO. 10 CN) CANNED CARROTS, DRAINED
OR 11 OZ (2/3-NO. 2 1/2 CN) CANNED, DEHYDRATED, DICED, COMPRESSED CARROTS
OR 6 LB 8 OZ FROZEN CARROTS MAY BE USED.
NOTE:  5.  IN STEP 4, 9 OZ (6 3/4 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  6.  IN STEP 5, 3 LB (3-NO. 303 CN) CANNED PEAS, DRAINED OR 3 LB 5 OZ
(1/2-NO. 10 CN) CANNED PEAS, DRAINED OR 8 OZ (1/2-NO. 2 1/2 CN) CANNED,
DEHYDRATED, COMPRESSED PEAS MAY BE USED.
NOTE:  7.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE:  8.  ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L02300
SERVING SIZE: 1 CUP (9 O
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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