Title: Beef stew (canned)
 Categories: 
      Yield: 100 Servings
 
     10 cn -
 
  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
  RECIPE NO. A-11.
  
  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 ROASTING 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.
  
  Recipe Number: L02201
  
  SERVING SIZE: 1 1/4 CUP
  
  From the  (actually used today!).