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Yield:
100 Servings
Ingredients:
Instructions:
Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. 2. PLACE AN EQUAL QUANTITY OF BEEF IN EACH ROASTING PAN. COOK IN OVEN ABOUT 1 HOUR OR UNTIL BROWNED. 3. ADD 2 QT WATER TO EACH PAN. COVER; COOK 2 HOURS OR UNTIL TENDER. 4. CUT CARROTS IN HALF CROSS/WISE THEN LENGTH WISE INTO QUARTERS. COOK CARROTS IN BOILING WATER FOR 15 MINUTES. ADD POTATOES AND ONIONS; COOK 20 MINUTES. 5. ADD PEAS TO VEGETABLES; CONTINUE COOKING 15 MINUTES OR UNTIL TENDER. DRAIN. 6. ADD AN EQUAL QUANTITY OF VEGETABLES AND COOKING LIQUID TO BEEF IN EACH PAN. STIR. HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 2, 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 2, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 MINUTES OR UNTIL BROWNED. IN STEP 3, INCREASE WATER TO 2 1/4 QT PER PAN. COVER; BAKE 1 1/2 HOURS OR UNTIL TENDER. NOTE: 3. IN STEP 4: 7 LB 15 OZ FRESH CARROTS A.P. WILL YIELD 6 LB 8 OZ CARROTS CUT CROSSWISE AND LENGTHWISE. 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB POTATOES CUT LENGTHWISE IN EIGHTHS. 5 LB DRY ONIONS A.P. WILL YIELD 4 LB 8 OZ ONIONS QUARTERED. NOTE: 4. IN STEP 4, 9 LB 14 OZ (1 1/2-NO. 10 CN) CANNED CARROTS, DRAINED OR 11 OZ (2/3-NO. 2 1/2 CN) CANNED, DEHYDRATED, DICED, COMPRESSED CARROTS OR 6 LB 8 OZ FROZEN CARROTS MAY BE USED. NOTE: 5. IN STEP 4, 9 OZ (6 3/4 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 6. IN STEP 5, 3 LB (3-NO. 303 CN) CANNED PEAS, DRAINED OR 3 LB 5 OZ (1/2-NO. 10 CN) CANNED PEAS, DRAINED OR 8 OZ (1/2-NO. 2 1/2 CN) CANNED, DEHYDRATED, COMPRESSED PEAS MAY BE USED. NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. NOTE: 8. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. SERVING SIZE: 1 CUP (9 O Email this Recipe:
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