Syrian Beef Stew on Rice

Ingredients :

2 3/4 Gal Water, Cold
1 1/2 Qt Water, Cold
2 Gal Water, Hot
30 Lb Beef Diced Fz
8 Lb Beans Green Fz
1 Tsp Garlic Dehy Gra
12 3/4 Lb Tomatoes # 10 Can
3 Lb Onions Dry
15 Oz Starch Edible Corn
9 Lb Rice 10lb
3 Oz Sugar, Brown, 2 Lb
3 Tbl Salad Oil, 1 Gal
2 Tbl Pepper Black 1 Lb Cn
2 Oz Salt Table 5lb
6 Oz Salt Table 5lb

Method :

* Pan: 18 By 24-Inch Roasting Pan Temperature: 400 F. Oven 350 F. Oven
* 1. Place An Equal Quantity Of Meat In Each Pan.
* 2. Combine Salt, Pepper, Garlic, Cinnamon, Allspice, And Brown Sugar; Sprinkle An Equal Quantity Over Meat In Each Pan.
* 3. Cook In 400 F Oven, About 1 Hour.
* 4. Add 1 Gal Water To Each Pan. Cover; Simmer 1 1/2 Hours In 350 F Oven.
* 5. Add An Equal Quantity Of Beans, Onions, And Tomatoes To Meat In Each Pan Stir To Combine. Cover; Simmer 1 To 1 1/2 Hours Or Until Beans Are Tender.
* 6. Blend Cornstarch And Water To Make A Smooth Paste. Slowly Add Half Of Cornstarch Mixture To Ingredients In Each Pan. Blend Thorolughly. Cook 5 Or Until Thickened.
* 7. Prepare 1 Recipe For Steamed Rice (Recipe No. E00500).
* 8. Serve Stew Over 3/4 Cup Rice.

* Note:

* 1. In Step 2, 30 Lb Beef, Pot Roast Diced In 1 To 1 1/2 Inch Pieces May Be Used. Trim Beef To Remove Excess Fat And Gristle.
* 2. In Step 5, 3 Lb 5 Oz Dry Onions A.P. Will Yield 3 Lb Onions Cut Into Wedges.
* 3. In Step 5, 1 Lb (1-No. 10 Cn) Canned Dehydrated Uncooked Green Beans Or 1 Lb 10 Oz (1-No. 2 1/2 Cn) Canned Dehydrated Compressed Green Beans Or 12 Lb 10 Oz (2-No. 10 Cn) Canned Green Beans May Be Used. Prepare Dehydrated Green Beans According To Instructions On Container. Drain Rehydrated Or Canned Beans Before Adding To Meat Mixture; Reduce Cooking Time To 45 Minutes.
* 4. In Steps 3 Through 7, A Steam-Jacketed Kettle, A Tilting Fry Pan Or Roasting Pans (18 By 24 Inches) On Top Of Range Can Be Used To Brown And Cook Meat And Vegetable Mixture.
* 5. Other Sizes And Types Of Pans May Be Used. See Recipe No.
* Serving Size: 1 1/4 Cups