Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN

1. PLACE AN EQUAL QUANTITY OF MEAT IN EACH PAN.

2. COMBINE SALT, PEPPER, GARLIC, CINNAMON, ALLSPICE, AND BROWN SUGAR; SPRINKLE AN EQUAL QUANTITY OVER MEAT IN EACH PAN.

3. COOK IN 400 F OVEN, ABOUT 1 HOUR.

4. ADD 1 GAL WATER TO EACH PAN. COVER; SIMMER 1 1/2 HOURS IN 350 F OVEN.

5. ADD AN EQUAL QUANTITY OF BEANS, ONIONS, AND TOMATOES TO MEAT IN EACH PAN STIR TO COMBINE. COVER; SIMMER 1 TO 1 1/2 HOURS OR UNTIL BEANS ARE TENDER.

6. BLEND CORNSTARCH AND WATER TO MAKE A SMOOTH PASTE. SLOWLY ADD HALF OF CORNSTARCH MIXTURE TO INGREDIENTS IN EACH PAN. BLEND THOROLUGHLY. COOK 5 OR UNTIL THICKENED.

7. PREPARE 1 RECIPE FOR STEAMED RICE (RECIPE NO. E00500).

8. SERVE STEW OVER 3/4 CUP RICE.

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 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT INTO WEDGES.

NOTE:

3. IN STEP 5, 1 LB (1-NO. 10 CN) CANNED DEHYDRATED UNCOOKED GREEN BEANS OR 1 LB 10 OZ (1-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS OR 12 LB 10 OZ (2-NO. 10 CN) CANNED GREEN BEANS MAY BE USED. PREPARE DEHYDRATED GREEN BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN REHYDRATED OR CANNED BEANS BEFORE ADDING TO MEAT MIXTURE; REDUCE COOKING TIME TO 45 MINUTES.

NOTE:

4. IN STEPS 3 THROUGH 7, A STEAM-JACKETED KETTLE, A TILTING FRY PAN OR ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE CAN BE USED TO BROWN AND COOK MEAT AND VEGETABLE MIXTURE.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 1/4 CUPS

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