BEEF STEW (CANNED BEEF CHUNKS)

Ingredients

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.
5 Thicken gravy, if desired. Combine flour and water. Add to stew while stirring; cook 5 minutes or until thickened. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
387 cal 19 g 38 g 17 g 104 mg 152 mg 39 mg

Portion

1-1/4 Cups

Yield

100


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