Irish Stew (Beef, Lamb or Veal)
Recipe No. 306 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Beef · Meat · Soup
Recipe No. 306 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare recipe for stew but simmer meat without first cooking it until brown. Any of the following combination of vegetables may be added to the stew: turnips and celery; celery, green peppers, and summer squash; lima beans and turnips; onions, apples, and celery; okra, tomatoes, and celery; carrots, onions and green beans; onions and tomato puree; and kidney beans, celery, and onions.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 306, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.