Source: U.S. Department of Defence
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Chuck Wagon Stew (Beans with Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 167 00
CHUCK WAGON STEW (BEANS WITH BEEF)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
416 cal
54 g
28 g
12 g
70 mg
1138 mg
141 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
15 lbs
ONIONS,FRESH,CHOPPED
6 lbs
1 gal 1/4 qts
6-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED
3 lbs
2 qts 1-1/8 cup
3-2/3 lbs
1-7/8 lbs
3-1/2 cup
CATSUP
BEANS,BAKED,W/PORK,CANNED
53-1/2 lbs
6 gal
Method
1 Cook beef with onions and peppers until it loses its pink color, stirring to break apart, in steam-jacketed kettle or stock pot. Drain
or skim off excess fat.
2 Add catsup and beans to beef, onion and pepper mixture. Stir well.
3 Simmer for 20 minutes. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.
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| Yield: 100 | Portion: 1-1/4 Cups |
| Calories: | 416 cal |
| Carbohydrates: | 54 g |
| Protein: | 28 g |
| Fat: | 12 g |
| Cholesterol: | 70 mg |
| Sodium: | 1138 mg |
| Calcium: | 141 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% LEAN | 15 lbs | ||
| ONIONS,FRESH,CHOPPED | 6 lbs | 1 gal 1/4 qts | 6-2/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 3 lbs | 2 qts 1-1/8 cup | 3-2/3 lbs |
| CATSUP | 1-7/8 lbs | 3-1/2 cup | |
| BEANS,BAKED,W/PORK,CANNED | 53-1/2 lbs | 6 gal |
| Method: | |
|
1 Cook beef with onions and peppers until it loses its pink color, stirring to break apart, in steam-jacketed kettle or stock pot. Drain or skim off excess fat. 2 Add catsup and beans to beef, onion and pepper mixture. Stir well. 3 Simmer for 20 minutes. CCP: Internal temperature must reach 155 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence