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Add a photoServings: 12
Ingredients
- 2 gal WATER
- 1 1/2 quart WATER, Cool
- 29 lb BEEF DICED FZ
- 8 lb CARROTS FRESH
- 1 2/3 Tbsp. GARLIC DEHY GRA
- 4 lb CELERY FRESH
- 6 3/8 lb TOMATOES # 10 CAN
- 10 lb POTATOES FRENCH FZ
- 3 lb ONIONS DRY
- 1 1/8 lb FLOUR GEN PURPOSE 10LB
- 2 Tbsp. PEPPER BLACK 1 LB CN
- 4 x BAY LEAVES
- 1 Tbsp. THYME Grnd
Directions
- 1. DRAIN BEEF.
- 2. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
- 3. Add in WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT.
- 4. Add in CARROTS TO BEEF Mix. COVER; SIMMER 15 Min.
- 5. Add in CELERY, ONIONS AND POTATOES TO BEEF Mix. STIR TO MIX.
- COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER. REMOVE BAY LEAVES.
- 6. THICKEN GRAVY, If you like. COMBINE FLOUR AND WATER. Add in TO STEW WHILE STIRRING; COOK 5 Min Or possibly Till THICKENED.
- NOTE:
- 1. IN STEP 4, 9 LB 12 Ounce FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS.
- NOTE:
- 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.
- NOTE:
- 3. IN STEP 5, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE:
- 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.
- NOTE:
- 5. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000.
- SERVING SIZE: 1 C. (8 1
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