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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | gallons | water, very warm 120 | 30 | pounds | beef stew meat, cut into 1 inch cubes | 12 | cups | tomatoes canned, diced | 2 | tablespoons | garlic powder | 6 2/3 | tablespoons | salt | 4 | leaves | bay leaf | 2 | tablespoons | black pepper | 1 | tablespoon | thyme, dry, ground | 19 1/2 | cups, chopped | Carrots sliced | 11 | cups, diced | celery | 6 | cups, chopped | Onion, chopped | 24 | cups diced | potatoes | 6 | cups (8 fl oz) | ice cold water | 4 1/2 | cups | all-purpose flour |
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Steps
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Sequence
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Step
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| | 1 | STEAM JACKETED KETTLE, TILT GRILL OR STOCK POT MAY BE USED.
PREPARATION INSTRUCTIONS:
THAW DICED BEEF UNDER REFRIGERATION. BEEF POT ROAST MAY BE USED.
QUARTER ONIONS BEFORE MEASURING. DEHY ONIONS MAY BE USED, REFERENCE A01100.
CUT FRESH CARROTS IN .5 INCH RINGS.
CUT FRESH CELERY INTO 1 INCH PIECES.
PEEL AND CUT FRESH POTATOES INTO 1 TO 1.5 INCH PIECES.
Method
1. Place beef, water, tomatoes, salt, pepper, garlic, thyme and bay leaves in steam-jacketed kettle, tilt grill or stock pot. Bring to a boil; reduce heat; cover. Simmer 1 hour 40 minutes or until tender.
2. Add carrots to beef mixture. Cover; simmer 15 minutes.
3. Add celery, onions, and potatoes. Stir. Cover; simmer 20 minutes or until vegetables are tender.
4. Remove bay leaves. Combine flour and water. Add to stew while stirring. Cook 5 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
NOTES:
1. In step 2, 2 No. 10 canned carrots, drained or 8 pounds frozen carrots may be used per
100 servings. |
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