Vegetable Beef Stew - ICAP

40 min

Prep Time

1 hr

Cook Time

1 hr 40 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

1 1/2

gal

Water

2

cup

Base, beef, low sodium

2

lb

Carrots, frozen, sliced

1

lb

Celery, fresh, diced

1

each

Cabbage, fresh, large head

3

cup

Onion, white, fresh, chopped

4

cup

Corn, frozen

12

cup

Potato, russet, fresh, diced

2

qt

Juice, V8, low sodium

1

qt

Juice, tomato, 100%, low sodium

6 1/2

lb

Tomatoes, stewed, canned, low sodium

12

lb

Beef roast, bottom round, lean

Nutrition Info

460.00 g / 16.43 oz per serving.

Recipe Label

Instructions

**Cook roast day prior to service (12 pounds raw = 9 pounds cooked)


1. Wash & prepare vegetables. Cube roast.
2. Divide water into 2 large pots - heat to a boil.
3. Add potatoes, cabbage, & celery - divided between pots.
4. Cook for about 20 minutes.
5. Add carrots, corn, onions, stewed tomatoes, & roast.
6. Add beef base, V8 juice, & tomato juice.
7. Heat soup on medium heat for about 20 minutes.
8. Turn down to a simmer for 20 minutes before serving.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.