Servings: 100 Portions (2 Pans)
Portions: 1 Cup stew plus 3/4 Cup Rice
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven; 350 degrees F. Oven
9 tablespoon (4 oz) shortening
30 lb beef, diced, thawed
3/4 cup (8 oz) salt
2 tablespoon pepper, black
1 teaspoon garlic, dehydrated
4 tablespoon cinnamon, ground
4 tablespoon allspice, ground
1 cup (6 oz) sugar, brown
2 gallon water, hot
5-2 lb pkg (10 lb) beans, green, frozen
3 quart (3 lb) onions, dry, cut into 8 wedges
6 quart (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, cut into pieces
2 cups (10 oz) cornstarch
1 quart water, cold
4 3/4 gallon Steamed Rice, cooked
Grease bottom of each roasting pan with 1/4 cup shortening; place an equal quantity of meat in each pan. Sprinkle one half mixture salt, pepper, garlic, cinnamon, allspice, and brown sugar over meat in each pan. Cook in 400 degree F. oven, about 1 hour. Add 1 gallon hot water to each pan. Cover, simmer 1-1/2 hours in 350 degree F. oven. 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. Blend cornstarch and 1 quart cold water to make a smooth paste. Slowly add half of cornstarch mixture to ingredients in each pan. Blend thoroughly. Cook 5 minutes or until thickened. Prepare recipe for Steamed Rice. Serve stew over 3/4 cup rice.
NOTE:
30 lb beef, boneless, pot roast diced in 1 to 1 1/2-inch pieces may be used; trim beef to remove excess fat and gristle.
A steam-jacketed kettle or roasting pans (18 by 24-inches) on top of range can be used to brown and cook meat and vegetable mixture.