Recipe - Beef Stew

1 One half qt WATER; COLD
2 One half ga WATER; HOT
30 pound BEEF DICED FZ
8 pound CARROTS FRESH
One half ounce GARLIC DEHY GRA
4 pound CELERY FRESH
6 3/8 pound TOMATOES # 10 CAN
10 pound POTATOES FRENCH FZ
3 pound ONIONS DRY
8 ounce FLOUR GEN PURPOSE 10LB
1 1/8 pound FLOUR GEN PURPOSE 10LB
1 pound SHORTENING; 3LB
One half ounce PEPPER BLACK 1 LB CN
4 BAY LEAVES
1 tablespoon THYME GROUND
2 ounce SALT TABLE 5LB
5 ounce SALT TABLE 5LB

1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC; SHAKE OF
EXCES

2. BROWN BEEF IN HOT SHORTENING OR SALAD OIL IN STEAMJACKETED KETTLE OR
STOCK POT.

3. ADD WATER, TOMATOES, THYME, AND BAY LEAVES TO MEAT COVER; SIMMER 2
HOURS.

4. ADD CARROTS TO MEAT MIXTURE. COVER SIMMER 15 MINUTES.

5. ADD CELERY AND ONIONS. SIMMER 10 MINUTES.

6. ADD POTATOES AND SALT. STIR TO MIX. COVER; SIMMER 20 MINUTES OR UNTIL
VEGETABLES ARE TENDER. REMOVE BAY LEAVES.

7. THICKEN GRAVY, IF NECESSARY. COMBINE FLOUR AND WATER. ADD TO STEW WHILE
WHILE STIRRING. COOK 5 MINUTES OR UNTIL THICKENED.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 One half INCH
PIECES
MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT
RINGS.

NOTE: 3. IN STEP 5, 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.

NOTE: 4. IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 5. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB
POTATOES CUT INTO 1 TO 1 One half INCH PIECES.

NOTE: 6. IN STEPS 2 THROUGH 6, 2 ROSTING PANS (18 BY 24 INCHES) ON TOP OF
RANGE, A 350 F. OVEN OR A TILTING FRY PAN MAY BE USED TO BROWN AND COOK
MEAT
AND VEGETABLE MIXTURE.

Recipe Number: L02200

SERVING SIZE: 1 One fourth CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.