COOKING FOR A CROWD - BEEF STEW

COOKING FOR A CROWD - BEEF STEW

15 pounds beef (AP), 1-inch cubes
2 quarts water
2 ounces salt (3 tbsp)
2 teaspoons black pepper
3/4 cup worcestershire sauce
4 pounds potatoes, cubed
3 pounds carrots, sliced or cubed
1 pound onion, cubed
12 ounces celery, diced
12 ounces all-purpose flour
1 quart water

  1. Brown beef in kettle or oven.

  2. Add 2 qt water and seasonings to meat. Cover and simmer 2 hours. Add more water as necessary.

  3. Cook vegetables in steamer or in small amount of water in kettle or oven.

  4. Mix flour and water until smooth. Add to meat and cook until thickened. Add vegetables and, if necessary, return heat to 180°F.

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

One 40-oz package of frozen green peas may be added just before serving. Reheat to serving temperature.

VARIATIONS:

Beef Pot Pie. Add one 40-oz package of frozen peas. Place cooked stew in two 12x20x2-inch counter pans, 13 lb per pan. Make Pastry for One-Crust Pies . Roll out 2 lb per pan and place on stew. Bake at 425°F for 20-25 minutes.

Beef Stew with Biscuits. Place hot stew in two 12x20x2-inch counter pans. Prepare 1/2 recipe of Baking Powder Biscuits . Cut into 48 2 1/2-inch biscuits. Place on hot stew, 24 per pan. Bake at 425°F for 15-20 minutes.

Beef Stew with Dumplings. Drop Dumplings on meat mixture and steam 15-18 minutes.

Beef Stew with Tomatoes. Delete carrots and celery. Add 4 lb diced canned tomatoes and 1 lb 8 oz green pepper strips the last 5 minutes of cooking.