Frank's Recipes! El Rancho Stew for 100

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El Rancho Stew for 100

Servings: 100 Portions (2 Pans)
Portions: 1 1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven

30 lb beef, diced, thawed
4 1/2 cups (1 lb) flour, wheat, pastry, sifted
4 1/2 tablespoon pepper, black
9 tablespoon (6 oz) salt
1 gallon water, hot
1 gallon (6 lb 8 oz) carrots, fresh, cut lengthwise in eighths
2 gallon (10 lb) potatoes, fresh, cut lengthwise in eighths
3 3/4 quart (4 lb 8 oz) onions, dry, quartered
2 gallon water, boiling
1-2 1/2 lb pkg (2 lb 8 oz) peas, frozen

Dredge diced beef in mixture of flour, pepper, and salt; shake off excess. Place an
equal quantity of meat in each roasting pan. Cook in oven about 1 hour or until browned.
Add 2 quart water to each pan. Cover. Cook 2 hours or until tender. Cook carrots in 2 gallon
boiling water for 15 minutes. Add potatoes and onions; cook 20 minutes. Add peas to
vegetables; continue cooking 15 minutes. Add vegetables and cooking liquid equally to
meat in each pan. Stir. Heat to serving temperature.

NOTE:
30 lb beef, boneless, pot roast diced in 1 to 1 1/2-inch pieces may be used in Step
1; trim beef to remove excess fat and grissle.