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2 ga WATER
2 1/2 ga STOCK
29 lb –
5 lb CARROTS FRESH
6 9/16 lb PEAS #10
5 lb POTATOES FRENCH FZ
5 lb ONIONS DRY
8 lb BISCUIT MIX #10
1 1/2 lb FLOUR GEN PURPOSE 10LB
1 lb SHORTENING; 3LB
1 ts PEPPER BLACK 1 LB CN
2 1/4 ts SALT TABLE 5LB
PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERRATURE: 450 F. OVEN
:
1. SIMMER CARROTS 10 TO 15 MINUTES. ADD ONIONS AND POTATOES. COOK 20
MINUTES OR UNTIL JUST TENDER.
2. DRAIN VEGETABLES. RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE
IN STEP 6.
3. DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
4. COMBINE MELTED SHORTENING OR SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW
HEAT.
5. ADD BEEF JUICES, VEGETABLE LIQUID OR WATER GRADUALLY. COOK 15 MINUTES
OR UNTIL THICKENED. STIR CONSTANTLY. ADD SALT AND PEPPER.
6. ADD BEEF; CONTINUE COOKING UNTIL SIMMERING. ADD VEGETABLES; SIMMERING.
ADD VEGETABLES; SIMMER UNTIL TEMPERATURE REACHES 180 F.
7. POUR EQUAL AMOUNT MEAT MIXTURE INTO EACH PAN.
8. ADD EQUAL AMOUNT PEAS TO EACH PAN. STIR LIGHTLY.
9. PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER. PLACE
EQUAL AMOUNT BISCUITS ON TOP OF MIXTURE IN EACH PAN.
10. BAKE 15 MINUTES OR UNTIL BISCUITS ARE BROWNED.
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1: 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB SLICED
5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED
ONIONS.
6 LB 2 OZ FRESH WIHITE POTATOES A.P. WILL YIELD 5 LB
POTATO PIECES.
NOTE: 2. IN STEP 1, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE: 3. IN STEP 6, STEW MUST REACH 180 F. OR RAW DOUGH ON BOTTOM OF
BISCUITS WILL RESULT.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 5. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15
MINUTES OR UNTIL BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
Recipe Number: L04700
SERVING SIZE: 1 CUP STEW
From the Army
Yields
100 Servings
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