Servings: 100 Portions (2 Pans)
Portions: 1 Cup Stew plus 1 Biscuit
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven
4 1/4 quart (5 lb) carrots, fresh, sliced
3 1/3 quart (5 lb) onions, dry, quartered
5-1/3 quart (5 lb) potatoes, white, fresh, 1-inch cubes
variable (to cover) water
2 cups (1 lb) shortening, melted
1 quart (1 lb 2 oz) flour, wheat, hard
2-1/2 gallon stock, beef, and vegetable liquid, or water, hot
1 teaspoon pepper, black
3 tablespoon (2 oz) salt
16-29 1/2 oz can (29 lb 8 oz) beef chunks with natural juices, canned
1-1/2 quart (3 lb 4 oz) peas, canned, drained
100 biscuits Baking Powder Biscuits recipe, prepared
Simmer carrots, onions and potato vegetables in water until potatoes are almost tender.
Drain. Set vegetables aside. Reserve vegetable liquid; set aside. Combine shortening and flour; brown lightly over low heat. Add stock or water gradually; cook 15 minutes until slightly thickened. Stir constantly. Add pepper and salt. Add vegetables and beef; continue cooking about 5 minutes until heated. Pour about 3 gallon meat mixture into each pan. Add 3 cups peas to each pan. Prepare 1/2 Baking Powder Biscuits recipe. Place 50 biscuits on top of mixture in each pan. Bake 15 minutes or until biscuits are brown.
NOTE:
6 lb 2 oz fresh carrots A.P. will yield 5 lb sliced carrots.
5 lb 8 oz dry onions A.P. will yield 5 lb quartered onions.
6 lb 13 oz fresh white potatoes A.P. will yield 5 lb potato cubes.
10 oz (1-1/2 cups) Soup and Gravy base, beef and 2 gallon water may be used as beef stock.
Other sizes and types of pans may be used.