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Receta Beef Stew (Beef Chunks With Juice)
by Global Cookbook

Beef Stew (Beef Chunks With Juice)
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  Raciónes: 12

Ingredientes

  • 2 gal WATER
  • 1 1/2 quart WATER, Cool
  • 29 lb BEEF DICED FZ
  • 8 lb CARROTS FRESH
  • 1 2/3 Tbsp. GARLIC DEHY GRA
  • 4 lb CELERY FRESH
  • 6 3/8 lb TOMATOES # 10 CAN
  • 10 lb POTATOES FRENCH FZ
  • 3 lb ONIONS DRY
  • 1 1/8 lb FLOUR GEN PURPOSE 10LB
  • 2 Tbsp. PEPPER BLACK 1 LB CN
  • 4 x BAY LEAVES
  • 1 Tbsp. THYME Grnd

Direcciones

  1. DRAIN BEEF.
  2. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
  3. Add in WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT.
  4. Add in CARROTS TO BEEF Mix. COVER; SIMMER 15 Min.
  5. Add in CELERY, ONIONS AND POTATOES TO BEEF Mix. STIR TO MIX.
  6. COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER. REMOVE BAY LEAVES.
  7. THICKEN GRAVY, If you like. COMBINE FLOUR AND WATER. Add in TO STEW WHILE STIRRING; COOK 5 Min Or possibly Till THICKENED.
  8. NOTE:
  9. IN STEP 4, 9 LB 12 Ounce FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS.
  10. NOTE:
  11. IN STEP 5, 5 LB 8 Ounce FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT INTO 1 INCH Pcs; 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS.
  12. NOTE:
  13. IN STEP 5, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  14. NOTE:
  15. IN STEP 5, 12 LB 5 Ounce FRESH WHITE POTATOES A.P. YIELD 10 LB POTATOES CUT INTO 1 TO 1 1/2 INCH Pcs.
  16. NOTE:
  17. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000.
  18. SERVING SIZE: 1 C. (8 1