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Beef Stew USDA Recipe for Schools

NSLP/SBP CREDITING INFORMATION
1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and ½ cup of vegetable.
Course: Main Course
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
50 Servings
Calories: 218

Ingredients

50 Servings

    Weight

    • 10 lb 4 oz Raw beef stew meat, practically free of fat
    • - - Vegetable oil
    • 1 lb *Fresh onions, quartered
    • - - OR
    • 1¼ oz Dehydrated onions
    • 12 oz Enriched all-purpose flour
    • - - Granulated garlic
    • - - Paprika
    • - - Ground black or white pepper
    • - - Salt
    • - - Dried thyme
    • - - Water or beef stock, non-MSG
    • 4 lb 6 oz Canned sliced carrots, drained
    • 3 lb 8 oz Canned small whole potatoes, drained
    • 3 lb 3 oz Canned green peas, drained

    Measure

    • - - Raw beef stew meat, practically free of fat
    • ½ cup Vegetable oil
    • - - *Fresh onions, quartered
    • - - OR
    • ⅔ cup Dehydrated onions
    • 2¾ cups Enriched all-purpose flour
    • 1 Tbsp 1½ tsp Granulated garlic
    • 1 Tbsp Paprika
    • 1½ tsp Ground black or white pepper
    • 1 Tbsp Salt
    • 1 tsp Dried thyme
    • 1 gal 2 qt Water or beef stock, non-MSG
    • 2 qt 2 cups Canned sliced carrots, drained (1 No. 10 can)
    • 1 qt 2 cups Canned small whole potatoes, drained (¾ No. 10 can)
    • 1 qt 3 cups Canned green peas, drained (¾ No. 10 can)

    100 Servings

      Weight

      • 20 lb 8 oz Raw beef stew meat, practically free of fat
      • - - Vegetable oil
      • 2 lb *Fresh onions, quartered
      • - - OR
      • 2½ oz Dehydrated onions
      • 1 lb 8 oz Enriched all-purpose flour
      • - - Granulated garlic
      • - - Paprika
      • - - Ground black or white pepper
      • - - Salt
      • - - Dried thyme
      • - - Water or beef stock, non-MSG
      • 8 lb 12 oz Canned sliced carrots, drained
      • 7 lb Canned small whole potatoes, drained
      • 6 lb 6 oz Canned green peas, drained

      Measure

      • - - Raw beef stew meat, practically free of fat
      • 1 cup Vegetable oil
      • - - *Fresh onions, quartered
      • - - OR
      • 1¼ cups Dehydrated onions
      • 1 qt 1½ cups Enriched all-purpose flour
      • 3 Tbsp Granulated garlic
      • 2 Tbsp Paprika
      • 1 Tbsp Ground black or white pepper
      • 2 Tbsp Salt
      • 2 tsp Dried thyme
      • 3 gal Water or beef stock, non-MSG
      • 1 gal 1 qt Canned sliced carrots, drained (2 No. 10 cans)
      • 3 qt Canned small whole potatoes, drained (1½ No. 10 cans)
      • 3 qt 2 cups Canned green peas, drained (1½ No. 10 cans)

      -

      50 Servings

        Weight

        • 10 lb 4 oz Raw beef stew meat, practically free of fat
        • - - Vegetable oil
        • 1 lb *Fresh onions, quartered
        • - - OR
        • 1¼ oz Dehydrated onions
        • 12 oz Enriched all-purpose flour
        • - - Granulated garlic
        • - - Paprika
        • - - Ground black or white pepper
        • - - Salt
        • - - Dried thyme
        • - - Water or beef stock, non-MSG
        • 4 lb 6 oz Canned sliced carrots, drained
        • 3 lb 8 oz Canned small whole potatoes, drained
        • 3 lb 3 oz Canned green peas, drained

        Measure

        • - - Raw beef stew meat, practically free of fat
        • ½ cup Vegetable oil
        • - - *Fresh onions, quartered
        • - - OR
        • ⅔ cup Dehydrated onions
        • 2¾ cups Enriched all-purpose flour
        • 1 Tbsp 1½ tsp Granulated garlic
        • 1 Tbsp Paprika
        • 1½ tsp Ground black or white pepper
        • 1 Tbsp Salt
        • 1 tsp Dried thyme
        • 1 gal 2 qt Water or beef stock, non-MSG
        • 2 qt 2 cups Canned sliced carrots, drained (1 No. 10 can)
        • 1 qt 2 cups Canned small whole potatoes, drained (¾ No. 10 can)
        • 1 qt 3 cups Canned green peas, drained (¾ No. 10 can)

        100 Servings

          Weight

          • 20 lb 8 oz Raw beef stew meat, practically free of fat
          • - - Vegetable oil
          • 2 lb *Fresh onions, quartered
          • - - OR
          • 2½ oz Dehydrated onions
          • 1 lb 8 oz Enriched all-purpose flour
          • - - Granulated garlic
          • - - Paprika
          • - - Ground black or white pepper
          • - - Salt
          • - - Dried thyme
          • - - Water or beef stock, non-MSG
          • 8 lb 12 oz Canned sliced carrots, drained
          • 7 lb Canned small whole potatoes, drained
          • 6 lb 6 oz Canned green peas, drained

          Measure

          • - - Raw beef stew meat, practically free of fat
          • 1 cup Vegetable oil
          • - - *Fresh onions, quartered
          • - - OR
          • 1¼ cups Dehydrated onions
          • 1 qt 1½ cups Enriched all-purpose flour
          • 3 Tbsp Granulated garlic
          • 2 Tbsp Paprika
          • 1 Tbsp Ground black or white pepper
          • 2 Tbsp Salt
          • 2 tsp Dried thyme
          • 3 gal Water or beef stock, non-MSG
          • 1 gal 1 qt Canned sliced carrots, drained (2 No. 10 cans)
          • 3 qt Canned small whole potatoes, drained (1½ No. 10 cans)
          • 3 qt 2 cups Canned green peas, drained (1½ No. 10 cans)

          Instructions

          • Brown beef cubes in oil. Drain. Continue immediately.
          • Add onions, flour, granulated garlic, paprika, pepper, salt, and thyme. Cook 5 minutes.
          • Add water or stock. Bring to boil. Reduce heat and cover. Simmer for approximately 1½ hours, or until meat is tender.
          • Add carrots, potatoes, and peas. Cook until vegetables are heated through, approximately 15 minutes.
            Critical Control Point: Heat to 165° F or higher at least 15 seconds.
          • Pour into medium half-steam table pans (10" x 12" x 4").
            For 50 servings, use 3 pans.
            For 100 servings, use 6 pans.
          • Critical Control Point: Hold for hot service at 135° F or higher.
            Portion with 8 oz ladle (1 cup).

          Notes

          *See Marketing Guide.

          Nutrition

          Serving: 1cup (8 oz ladle) | Calories: 218 | Total Carbohydrate: 16.48g | Protein: 19.8g | Total Fat: 7.8g | Saturated Fat: 2.38g | Cholesterol: 49mg | Sodium: 409mg | Dietary Fiber: 2.9g | Vitamin C: 5.9mg | Calcium: 28mg | Iron: 3.06mg