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Beef Stew for 100


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Servings: 100 Portions (2 Pans)
Portions: 1 1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan

30 lb beef, diced, thawed
2 cups (8 oz) flour, wheat, general purpose, sifted
1/2 cup (5 oz) salt
2 tablespoon pepper, black
1 2/3 tablespoon garlic, dehydrated
2 cups (1 lb) shortening, melted or salad oil
2 1/2 gallon water, hot
3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned, crushed
1 tablespoon thyme, ground
4 bay leaves, whole
3/4 gallon (8 lb) carrots, fresh, 1/2-inch rings
1 gallon (4 lb) celery, fresh, cut in 1-inch pieces
2 1/2 quart (3 lb) onions, dry, cut in quarters
1 3/4 gallon (10 lb) potatoes, white, fresh, peeled, cut 1 to 1 1/2-inch pieces
3 tablespoon (2 oz) salt
4 1/2 cups (1 lb 2 oz) flour, wheat, general purpose, sifted
1 1/2 quart water, cold

Dredge beef in mixture of 2 cups flour, 1/2 cup salt, pepper, and garlic; shake off
excess. Brown beef in hot shortening or salad oil. Add 2 1/2 gallon water, tomatoes, thyme,
and bay leaves to meat. Cover; simmer 2 hours. Add carrots to meat mixture. Cover;
simmer 15 minutes. Add celery and onions. Simmer 10 minutes. Add potatoes and salt. Stir
to mix. Cover; simmer 20 minutes or until vegetables are tender. Thicken gravy, if
necessary. Combine flour and water. Add to stew while stirring. Cook 5 minutes or until
thickened.

NOTE:
30 lb beef, pot roast, diced in 1 to 1 1/2-inch pieces may be used. Trim beef to
remove excess fat and gristle.

9 lb 12 oz fresh carrots A.P. will yield 8 lb carrot rings

5 lb 8 oz fresh celery A.P. will yield 4 lb celery cut into 1-inch pieces and 3 lb 5
oz dry onions A.P. will yield 3 lb onions cut in quarters.

9 lb 12 oz fresh white potatoes A.P. will yield 8 lb potatoes cut into 1 to 1
1/2-inch pieces.

A steam-jacketed kettle or 2 roasting pans (18 by 24 inches) on top of range, or 350
degrees F. oven may be used to brown and cook meat and vegetable mixture.

Vegetables may be cooked separately and then added to browned meat.

Other sizes and types of pans may be used.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.