El Rancho Stew                                  L.Meat, Fish, and Poultry No.023
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|Yield:  100 Portions                                  Each Portion: 1 1/4 Cups|
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|Pan Size: 18 by 24 inch Roasting Pan                       Temp.: 325 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Stew    | 30LB     |          | 1. Dredge beef in mixture in      |
|Flour, All Purpose  |  1LB     | 1.00 Qrt |    flour, monosodium glutamate,   |
|Monosodium Glutamate|       3OZ| 0.50 Cup |    salt, and pepper; shake off    |
|Salt                |       6OZ| 9.00 Tbsp|    excess.                        |
|Pepper, Black, Groun|       1OZ|          | 2. Place an equal quantity of     |
|d                   |          |          |    beef in each roasting pan.     |
|                    |          |          |    Cook in oven about 1 hour or   |
|                    |          |          |    until browned.                 |
|--------------------|----------|----------|-----------------------------------|
|Hot Water           |          | 1.00 Gal | 3. Add 2 qt water to each pan.    |
|                    |          |          |    Cover; cook 2 hours or until   |
|                    |          |          |    tender.                        |
|--------------------|----------|----------|-----------------------------------|
|Carrots, Sliced     |  6LB  8OZ| 1.00 Gal | 4. Cook carrots in boiling water  |
|Potatoes, Peeled, Fr| 10LB     | 2.00 Gal |    for 15 minutes. Add potatoes   |
|esh, Diced          |          |          |    and onions, cook 20 minutes.   |
|Onions              |  4LB  8OZ| 3.75 Qrt |                                   |
|Boiling Water       |          | 2.00 Gal |                                   |
|--------------------|----------|----------|-----------------------------------|
|Peas                |  2LB     |          | 5. Add peas to vegetables;        |
|                    |          |          |    continue cooking 15 minutes    |
|                    |          |          |    or until tender.               |
|                    |          |          | 6. Add an equal quantity of       |
|                    |          |          |    vegetables and cooking liquid  |
|                    |          |          |    to beef in each pan. Stir.     |
|                    |          |          |    Heat to serving temperature.   |
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NOTE:  1. In Step 1, 30 lb beef, pot roast diced in 1 to 1 1/2-inch   
          pieces may be used. Trim beef to remove excess fat and      
          gristle.                                                    
       2. In Step 4: 7lb 15oz fresh carrots A.P. will yield 6lb 8oz   
          carrots cut lengthwise. 12lb 5oz fresh white potatoes will  
          yield (A.P.) 10 lb potatotes (Continued on Note 3)          
       3. Note 2 continued: cut lengthwise in eights. 5lb dry onions  
          A.P. will yield 4 lb 8 oz onions quartered.                 
       4. In Step 4, 9 oz (6 3/4 cups) dehydrated onions may be used. 
          See Recipe Card A-11.                                       
       5. Other sizes and types of pans may be used. See Recipe       
          Card A-25.