Recipe#531

Servings: YIELD: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

30 lb. beef , diced, thawed
2 qt. (2 lb) flour, wheat, general purpose, sifted
3 tbsp. (2 oz) salt
1 tbsp. pepper, black
1 qt. (2 lb) shortening, melted
4 qt. (4 lb) onions, dry sliced
4 tsp. (4 cloves) garlic, dry, minced
3/4 cups (6 oz) soup and gravy base, beef
6 qt. water, boiling
1 tbsp. thyme, ground
2 bay leaves

INSTRUCTIONS

Dredge beef in a mixture of flour, 3 tbsp salt, and 1 tbsp pepper; shake off excess. Brown beef in hot shortening. Add onions and garlic; cook until onions are light yellow. Drain excess fat. Place an equal quantity of mixture into each pan. Set aside. Reconstitute Soup and Gravy base with 6 qt boiling water. Add thyme, and 2 bay leaves; stir well. Pour about 6 qt sauce over meat in each pan. Cover. Bake 2 to 2 1/2 hours or until meat is tender.

NOTE: 1. 30 lb beef, boneless, pot roast, diced in 1 to 1 1/2-inch pieces may be used; trim beef to remove excess fat and gristle.
2. May be prepared in steam-jacketed kettle or tilting fry pan.