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Beef Stew
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 022 00
BEEF STEW
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
286 cal
22 g
25 g
11 g
66 mg
593 mg
44 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
WATER
16-3/4 lbs
2 gal
TOMATOES,CANNED,DICED,DRAINED
6-5/8 lbs
3 qts
4-1/4 oz
1/4 cup 3 tbsp
SALT
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
5/8 oz
2 tbsp
GARLIC POWDER
THYME,GROUND
1/4 oz
1 tbsp
BAY LEAF,WHOLE,DRIED
1/8 oz
4 lf
8 lbs
1 gal 3-1/8 qts
9-3/4 lbs
CARROTS,FRESH,SLICED
CELERY,FRESH,SLICED
4-1/4 lbs
1 gal
5-7/8 lbs
3 lbs
2 qts 3-7/8 cup
3-1/3 lbs
ONIONS,FRESH,QUARTERED
POTATOES,FRESH,CHOPPED
10-1/3 lbs
1 gal 3-1/2 qts
12-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE
1-1/4 lbs
1 qts 1/2 cup
WATER,COLD
3-1/8 lbs
1 qts 2 cup
Method
1 Place beef, water, tomatoes, salt, pepper, garlic, thyme and bay leaves in steam-jacketed kettle 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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Beef Stew

Yield: 100 Portion: 1-1/4 Cups
Calories: 286 cal
Carbohydrates: 22 g
Protein: 25 g
Fat: 11 g
Cholesterol: 66 mg
Sodium: 593 mg
Calcium: 44 mg

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
WATER 16-3/4 lbs 2 gal
TOMATOES,CANNED,DICED,DRAINED 6-5/8 lbs 3 qts
SALT 4-1/4 oz 1/4 cup 3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
THYME,GROUND 1/4 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/8 oz 4 lf
CARROTS,FRESH,SLICED 8 lbs 1 gal 3-1/8 qts 9-3/4 lbs
CELERY,FRESH,SLICED 4-1/4 lbs 1 gal 5-7/8 lbs
ONIONS,FRESH,QUARTERED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
POTATOES,FRESH,CHOPPED 10-1/3 lbs 1 gal 3-1/2 qts 12-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup

Method:
1 Place beef, water, tomatoes, salt, pepper, garlic, thyme and bay leaves in steam-jacketed kettle 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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/beef_stew.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence