Frank's Recipes! Beef Pot Pie for 100

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Beef Pot Pie for 100

Servings: 100 Portions
Portions: 1 Cup plus 1 Biscuit
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven

30 lb beef, boneless, diced
1 quart (1 lb 2 oz) flour, wheat, hard
2 tablespoon pepper, black
3/4 cup (8 oz) salt
2 1/4 quart (3 lb) onions, dry, finely chopped
2 cups (1 lb) shortening, melted
1 1/2 gallon (12 lb 4 oz or 4-No. 3 cyl can) juice, tomato, canned
4 1/2 quart (6 lb) carrots, fresh, chopped
5 1/4 quart (6 lb) potatoes, white, fresh, chopped
100 biscuits, Baking Powder Biscuits, prepared (1/2 Recipe)

Dredge beef cubes in seasoned flour; shake off excess. Brown beef and onions in
shortening in roasting pans. Pour 3 quart juice over meat in each pan. Cover pans. Simmer
over low heat 2 hours. Add carrots and potatoes. Continue to cook 1 hour or until
vegetables are tender. Prepare 1/2 Recipe "Baking Powder Biscuits". Place 50 biscuits on
top of mixture in each pan. Bake 15 minutes or until biscuits are lightly browned.

NOTE:
45 lb beef, carcass, chilled A.P. will yield 30 lb beef, boneless.