| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
El Rancho Stew
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 022 02
EL RANCHO STEW
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
278 cal
20 g
25 g
11 g
66 mg
396 mg
26 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
WATER
8-1/3 lbs
1 gal
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
CARROTS,FRESH,SLICED
8 lbs
1 gal 3-1/8 qts
9-3/4 lbs
4 lbs
3 qts 3-3/4 cup
4-1/2 lbs
ONIONS,FRESH,QUARTERED
PEAS,GREEN,FROZEN
2 lbs
1 qts 2-1/4 cup
POTATOES,FRESH,CHOPPED
10 lbs
1 gal 3-1/4 qts
12-1/3 lbs
1-1/8 lbs
1 qts
FLOUR,WHEAT,GENERAL PURPOSE
WATER,COLD
2-1/8 lbs
1 qts
Method
1 Place beef, water, salt and pepper 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 onions and potatoes. Stir. Cover; simmer 20 minutes or until vegetables are tender. Add frozen peas. Simmer 10 minutes or
until peas are tender.
4 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 3 pounds drained, canned peas may be used per 100 portions. Add canned peas after thickening.



Please bookmark this page (add it to your favorites).
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/el_rancho_stew.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

El Rancho Stew

Yield: 100 Portion: 1 Cup
Calories: 278 cal
Carbohydrates: 20 g
Protein: 25 g
Fat: 11 g
Cholesterol: 66 mg
Sodium: 396 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
WATER 8-1/3 lbs 1 gal
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
CARROTS,FRESH,SLICED 8 lbs 1 gal 3-1/8 qts 9-3/4 lbs
ONIONS,FRESH,QUARTERED 4 lbs 3 qts 3-3/4 cup 4-1/2 lbs
PEAS,GREEN,FROZEN 2 lbs 1 qts 2-1/4 cup
POTATOES,FRESH,CHOPPED 10 lbs 1 gal 3-1/4 qts 12-1/3 lbs
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
WATER,COLD 2-1/8 lbs 1 qts

Method:
1 Place beef, water, salt and pepper 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 onions and potatoes. Stir. Cover; simmer 20 minutes or until vegetables are tender. Add frozen peas. Simmer 10 minutes or
until peas are tender.
4 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 3 pounds drained, canned peas may be used per 100 portions. Add canned peas after thickening.

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/el_rancho_stew.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence