Servings: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
30 lb. beef , diced, thawed
2 quart (2 lb) flour, wheat, general purpose, sifted
3 tablespoon (2 oz) salt
1 tablespoon pepper, black
1 quart (2 lb) shortening, melted
4 quart (4 lb) onions, dry sliced
4 teaspoon (4 cloves) garlic, dry, minced
3/4 cups (6 oz) soup and gravy base, beef
6 quart water, boiling
1 tablespoon thyme, ground
2 bay leaves
Dredge beef in a mixture of flour, 3 tablespoon salt, and 1 tablespoon pepper; shake off excess.
Brown beef in hot shortening. Add onions and garlic; cook until onions are light yellow.
Drain excess fat. Place an equal quantity of mixture into each pan. Set aside.
Reconstitute Soup and Gravy base with 6 quart boiling water. Add thyme, and 2 bay leaves; stir well. Pour about 6 quart sauce over meat in each pan. Cover. Bake 2 to 2-1/2 hours or until meat is tender.
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.
May be prepared in steam-jacketed kettle or tilting fry pan.