Beef Stew (Bf Chks W/ju C

1. DRAIN BEEF. 2. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE OR STOCK POT. 3. ADD WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT. 4. ADD CARROTS TO BEEF MIXTURE. COVER; SIMMER 15 MINUTES. 5. ADD CELERY, ONIONS AND POTATOES TO BEEF MIXTURE. STIR TO MIX. COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE BAY LEAVES. 6. THICKEN GRAVY, IF DESIRED. COMBINE FLOUR AND WATER. ADD TO STEW WHILE STIRRING; COOK 5 MINUTES OR UNTIL THICKENED. NOTE: 1. IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS. NOTE: 2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT INTO 1 INCH PIECES; 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS. NOTE: 3. IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 4. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. YIELD 10 LB POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES. NOTE: 5. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: L17200 SERVING SIZE: 1 CUP (8 1 From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.