Instructions: 1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, PEPPER, AND GARLIC; SHAKE OF EXCES

2. BROWN BEEF IN HOT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE OR STOCK POT.

3. ADD WATER, TOMATOES, THYME, AND BAY LEAVES TO MEAT COVER; SIMMER 2 HOURS.

4. ADD CARROTS TO MEAT MIXTURE. COVER SIMMER 15 MINUTES.

5. ADD CELERY AND ONIONS. SIMMER 10 MINUTES.

6. ADD POTATOES AND SALT. STIR TO MIX. COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE BAY LEAVES.

7. THICKEN GRAVY, IF NECESSARY. COMBINE FLOUR AND WATER. ADD TO STEW WHILE WHILE STIRRING. COOK 5 MINUTES OR UNTIL THICKENED.

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.

NOTE:

2. IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS.

NOTE:

3. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT INTO 1 INCH PIECES AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS.

NOTE:

4. IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE:

5. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES.

NOTE:

6. IN STEPS 2 THROUGH 6, 2 ROSTING PANS (18 BY 24 INCHES) ON TOP OF RANGE, A 350 F. OVEN OR A TILTING FRY PAN MAY BE USED TO BROWN AND COOK MEAT AND VEGETABLE MIXTURE.

SERVING SIZE: 1 1/4 CUP

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