Recipe - Beef Stew (Bf Chks Wju C

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

1. DRAIN BEEF.

2. PLACE BEEF, PEPPER AND GARLIC IN STEAMJACKETED 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. A11000.

NOTE: 4. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. YIELD 10 LB
POTATOES CUT INTO 1 TO 1 One half INCH PIECES.

NOTE: 5. ONE DLADLE 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.