Beef Stew (Beef Chunks With Juice) Recipe

• 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

1. 1.
2. DRAIN BEEF.
3. 2.
4. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
5. 3.
6. Add in WATER, TOMATOES, THYME AND BAY LEAVES.
7. BRING TO A BOIL; REDUCE HEAT.
8. 4.
9. Add in CARROTS TO BEEF Mix.
10. COVER; SIMMER 15 Min.
11. 5.
12. Add in CELERY, ONIONS AND POTATOES TO BEEF Mix.
13. STIR TO MIX.
14. COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
15. REMOVE BAY LEAVES.
16. 6.
17. THICKEN GRAVY, If you like.
18. COMBINE FLOUR AND WATER.
19. Add in TO STEW WHILE STIRRING; COOK 5 Min Or possibly Till THICKENED.
20. NOTE:
21. 1.
22. IN STEP 4, 9 LB 12 Ounce FRESH CARROTS A.P.
23. WILL YIELD 8 LB CARROT RINGS.
24. NOTE:
25. 2.
26. IN STEP 5, 5 LB 8 Ounce FRESH CELERY A.P.
27. WILL YIELD 4 LB CELERY CUT INTO 1 INCH Pcs; 3 LB 5 Ounce DRY ONIONS A.P.
28. WILL YIELD 3 LB ONIONS CUT IN QUARTERS.
29. NOTE:
30. 3.
31. IN STEP 5, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED.
32. SEE
33. NOTE:
34. 4.
35. IN STEP 5, 12 LB 5 Ounce FRESH WHITE POTATOES A.P.
36. YIELD 10 LB POTATOES CUT INTO 1 TO 1 1/2 INCH Pcs.
37. NOTE:
38. 5.
39. ONE D-LADLE MAY BE USED.
40. SEE RECIPE NO.
41. A04000.
42. SERVING SIZE: 1 C. (8 1

water, water, beef, carrots, garlic, celery, tomatoes, fz, onions, flour gen, bay leaves, thyme

Taken from cookeatshare.com/recipes/beef-stew-beef-chunks-with-juice-82352 (may not work)