Pan: 18 By 24-Inch Roasting Pan Temperature: 325 F. Oven

1. Dredge Beef In Mixture Of Flour, Salt, And Pepper; Shake Off Excess.

2. Place An Equal Quantity Of Beef In Each Roasting Pan. Cook In Oven About 1 Hour Or Until Browned.

3. Add 2 Qt Water To Each Pan. Cover; Cook 2 Hours Or Until Tender.

4. Cut Carrots In Half Cross/Wise Then Length Wise Into Quarters. Cook Carrots In Boiling Water For 15 Minutes. Add Potatoes And Onions; Cook 20 Minutes.

5. Add Peas To Vegetables; Continue Cooking 15 Minutes Or Until Tender. Drain.

6. Add An Equal Quantity Of Vegetables And Cooking Liquid To Beef In Each Pan. Stir. Heat To Serving Temperature.

May Be Used. Trim Beef To Remove Excess Fat And Gristle.

Or Until Browned. In Step 3, Increase Water To 2 1/4 Qt Per Pan. Cover; Bake 1 1/2 Hours Or Until Tender.

Carrots Cut Crosswise And Lengthwise. 12 Lb 5 Oz Fresh White Potatoes A.P. Will Yield 10 Lb Potatoes Cut Lengthwise In Eighths. 5 Lb Dry Onions A.P. Will Yield 4 Lb 8 Oz Onions Quartered.

Or 11 Oz (2/3-No. 2 1/2 Cn) Canned, Dehydrated, Diced, Compressed Carrots Or 6 Lb 8 Oz Frozen Carrots May Be Used.

Recipe No. A01100.

(1/2-No. 10 Cn) Canned Peas, Drained Or 8 Oz (1/2-No. 2 1/2 Cn) Canned, Dehydrated, Compressed Peas May Be Used.

A02500.