Beef Stew (Beef Chunks With Juice) Recipe

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Servings: 12

Ingredients

Directions

  1. 1. DRAIN BEEF.
  2. 2. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
  3. 3. Add in WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT.
  4. 4. Add in CARROTS TO BEEF Mix. COVER; SIMMER 15 Min.
  5. 5. Add in CELERY, ONIONS AND POTATOES TO BEEF Mix. STIR TO MIX.
  6. COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER. REMOVE BAY LEAVES.
  7. 6. THICKEN GRAVY, If you like. COMBINE FLOUR AND WATER. Add in TO STEW WHILE STIRRING; COOK 5 Min Or possibly Till THICKENED.
  8. NOTE:
  9. 1. IN STEP 4, 9 LB 12 Ounce FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS.
  10. NOTE:
  11. 2. IN STEP 5, 5 LB 8 Ounce FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT INTO 1 INCH Pcs; 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS.
  12. NOTE:
  13. 3. IN STEP 5, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  14. NOTE:
  15. 4. IN STEP 5, 12 LB 5 Ounce FRESH WHITE POTATOES A.P. YIELD 10 LB POTATOES CUT INTO 1 TO 1 1/2 INCH Pcs.
  16. NOTE:
  17. 5. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000.
  18. SERVING SIZE: 1 C. (8 1

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