40 lb. stew beef
10 #10 cans stew vegetables
Salt to taste
Pepper to taste
Kitchen Bouquet

1. Divide the meat into 2 roasting pans.

2. Brown at 300 degrees until tender.

3. Add 2 1/2 cans stew vegetables per pan.

4. Add 1/4 cup salt per pan.

5. Add 1 tablespoon pepper per pan.

6. Add Kitchen Bouquet for color.

7. Add enough water or beef stock to cover vegetables per pan.

8. Bring to a boil and thicken with flour and water mixture.

9. Cook for 30 minutes longer and serve with biscuits. Serves 200.