Recipe - Syrian Beef Stew On Rice

2 Three fourths ga WATER; COLD
1 One half qt WATER; COLD
2 ga WATER; HOT
30 pound BEEF DICED FZ
8 pound BEANS GREEN FZ
1 teaspoon GARLIC DEHY GRA
12 Three fourths pound TOMATOES # 10 CAN
3 pound ONIONS DRY
15 ounce STARCH EDIBLE CORN
9 pound RICE 10LB
3 ounce SUGAR; BROWN, 2 LB
3 tablespoon SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
2 ounce SALT TABLE 5LB
6 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
350 F. OVEN

1. PLACE AN EQUAL QUANTITY OF MEAT IN EACH PAN.

2. COMBINE SALT, PEPPER, GARLIC, CINNAMON, ALLSPICE, AND BROWN SUGAR;
SPRINKLE AN EQUAL QUANTITY OVER MEAT IN EACH PAN.

3. COOK IN 400 F OVEN, ABOUT 1 HOUR.

4. ADD 1 GAL WATER TO EACH PAN. COVER; SIMMER 1 One half HOURS IN 350 F OVEN.

5. ADD AN EQUAL QUANTITY OF BEANS, ONIONS, AND TOMATOES TO MEAT IN EACH
PAN
STIR TO COMBINE. COVER; SIMMER 1 TO 1 One half HOURS OR UNTIL BEANS ARE TENDER.

6. BLEND CORNSTARCH AND WATER TO MAKE A SMOOTH PASTE. SLOWLY ADD HALF OF
CORNSTARCH MIXTURE TO INGREDIENTS IN EACH PAN. BLEND THOROLUGHLY. COOK 5
OR UNTIL THICKENED.

7. PREPARE 1 RECIPE FOR STEAMED RICE (RECIPE NO. E00500).

8. SERVE STEW OVER Three fourths CUP RICE.

NOTE: 1. IN STEP 2, 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 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT
INTO WEDGES.

NOTE: 3. IN STEP 5, 1 LB (1NO. 10 CN) CANNED DEHYDRATED UNCOOKED GREEN
BEANS OR 1 LB 10 OZ (1NO. 2 One half CN) CANNED DEHYDRATED COMPRESSED GREEN
BEANS OR 12 LB 10 OZ (2NO. 10 CN) CANNED GREEN BEANS MAY BE USED. PREPARE
DEHYDRATED GREEN BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN
REHYDRATED OR CANNED BEANS BEFORE ADDING TO MEAT MIXTURE; REDUCE COOKING
TIME TO 45 MINUTES.

NOTE: 4. IN STEPS 3 THROUGH 7, A STEAMJACKETED KETTLE, A TILTING FRY PAN
OR ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE CAN BE USED TO BROWN AND
COOK MEAT AND VEGETABLE MIXTURE.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L02600

SERVING SIZE: 1 One fourth CUPS

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