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Beef Stew (Canned Beef Chunks)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 172 00
BEEF STEW (CANNED BEEF CHUNKS)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
387 cal
19 g
38 g
17 g
104 mg
152 mg
39 mg
Ingredient
Weight
Measure
Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED
29 lbs
6 gal 2-1/2 qts
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
GARLIC POWDER
1/2 oz
1 tbsp
16-3/4 lbs
2 gal
WATER
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
6-5/8 lbs
3 qts
1/8 oz
1 tbsp
THYME,GROUND
BAY LEAF,WHOLE,DRIED
1/8 oz
4 lf
CARROTS,FRESH,SLICED
3-3/8 lbs
2 qts 4 cup
4-1/8 lbs
4-1/4 lbs
1 gal
5-7/8 lbs
CELERY,FRESH,CHOPPED
ONIONS,FRESH,QUARTERED
2-1/2 lbs
2 qts 1-7/8 cup
2-3/4 lbs
10-1/3 lbs
1 gal 3-1/2 qts
12-3/4 lbs
POTATOES,FRESH,CHOPPED
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, pepper and garlic in steam-jacketed kettle or stock pot.
2
Add water, tomatoes, thyme and bay leaves. Bring to a boil; reduce heat.
3
Add carrots to beef mixture. Cover; simmer 15 minutes.
4
Add celery, onions and potatoes to beef mixture. Stir to mix. Cover; simmer 20 minutes or until vegetables are tender.
Thicken gravy, if desired. Combine flour and water. Add to stew while stirring; cook 5 minutes or until thickened. CCP:
5
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Beef Stew (Canned Beef Chunks)

Yield: 100 Portion: 1-1/4 Cups
Calories: 387 cal
Carbohydrates: 19 g
Protein: 38 g
Fat: 17 g
Cholesterol: 104 mg
Sodium: 152 mg
Calcium: 39 mg

Ingredient Weight Measure Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED 29 lbs 6 gal 2-1/2 qts
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/2 oz 1 tbsp
WATER 16-3/4 lbs 2 gal
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 6-5/8 lbs 3 qts
THYME,GROUND 1/8 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/8 oz 4 lf
CARROTS,FRESH,SLICED 3-3/8 lbs 2 qts 4 cup 4-1/8 lbs
CELERY,FRESH,CHOPPED 4-1/4 lbs 1 gal 5-7/8 lbs
ONIONS,FRESH,QUARTERED 2-1/2 lbs 2 qts 1-7/8 cup 2-3/4 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, pepper and garlic in steam-jacketed kettle or stock pot.
2
Add water, tomatoes, thyme and bay leaves. Bring to a boil; reduce heat.
3
Add carrots to beef mixture. Cover; simmer 15 minutes.
4
Add celery, onions and potatoes to beef mixture. Stir to mix. Cover; simmer 20 minutes or until vegetables are tender.
Thicken gravy, if desired. Combine flour and water. Add to stew while stirring; cook 5 minutes or until thickened. CCP:
5
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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_canned_beef_chunks.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence