Recipe#535

Servings: Yield: 100 Portions (2 Pans)
Portions: 1 1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature:

INGREDIENTS

30 lb beef, diced, thawed
2 cups (8 oz) flour, wheat, general purpose, sifted
1/2 cup (5 oz) salt
2 tbsp. pepper, black
1 2/3 tbsp. garlic, dehydrated
2 cups (1 lb) shortening, melted or salad oil
2 1/2 gal. water, hot
3 qt. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned, crushed
1 tbsp. thyme, ground
4 bay leaves, whole
3/4 gal (8 lb) carrots, fresh, 1/2-inch rings
1 gal (4 lb) celery, fresh, cut in 1-inch pieces
2 1/2 qt. (3 lb) onions, dry, cut in quarters
1 3/4 gal. (10 lb) potatoes, white, fresh, peeled, cut 1 to 1 1/2-inch pieces
3 tbsp. (2 oz) salt
4 1/2 cups (1 lb 2 oz) flour, wheat, general purpose, sifted
1 1/2 qt. water, cold

INSTRUCTIONS

Dredge beef in mixture of 2 cups flour, 1/2 cup salt, pepper, and garlic; shake off excess. Brown beef in hot shortening or salad oil. Add 2 1/2 gal water, tomatoes, thyme, and bay leaves to meat. Cover; simmer 2 hours. Add carrots to meat mixture. Cover; simmer 15 minutes. Add celery and onions. Simmer 10 minutes. Add potatoes and salt. Stir to mix. Cover; simmer 20 minutes or until vegetables are tender. Thicken gravy, if necessary. Combine flour and water. Add to stew while stirring. Cook 5 minutes or until thickened.

NOTE: 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.
2. 9 lb 12 oz fresh carrots A.P. will yield 8 lb carrot rings
3. 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.
4. 9 lb 12 oz fresh white potatoes A.P. will yield 8 lb potatoes cut into 1 to 1 1/2-inch pieces.
5. A steam-jacketed kettle or 2 roasting pans (18 by 24 inches) on top of range, or 350 degrees F. oven may be used to brown and cook meat and vegetable mixture.
6. Vegetables may be cooked separately and then added to browned meat.
7. Other sizes and types of pans may be used.