beef vegetable stew recipe fraction to decimal equivalents · vegetable: ½ cup ages 1-2: ½ cup...

Recipe Fraction toDecimal EquivalentsRecipe Fraction toDecimal Equivalents

Weight Equivalent KeyWeight Equivalent Key

16 oz = 1 lb = 1.000 lb12 oz = ¾ lb = 0.750 lb8 oz = ½ lb = 0.500 lb4 oz = ¼ lb = 0.250 lb1 oz = ⅟16 lb = 0.063 lb

Serving Size per Age GroupServing Size per Age Group

CACFP CreditingCACFP Crediting

Volume Equivalent KeyVolume Equivalent Key

60 drops = 1 tsp1 Tbsp = 3 tsp⅛ cup = 2 Tbsp¼ cup = 4 Tbsp⅟3 cup = 5 Tbsp + 1 tsp⅜ cup = 6 Tbsp½ cup = 8 Tbsp⅝ cup = 10 Tbsp2⁄3 cup = 10 Tbsp + 2 tsp¾ cup = 12 Tbsp⅞ cup = 14 Tbsp1 cup = 16 Tbsp

½ pint = 1 cup1 pint = 2 cups

1 quart = 2 pt1 gallon = 4 qt

⅛ = 0.125 ⅝ = 0.625¼ = 0.250 2⁄3 = 0.6661⁄3 = 0.333 ¾ = 0.750⅜ = 0.375 ⅞ = 0.875½ = 0.500

Recipe Revised From: USDA

HACCP Process: Same day service

Serving Size: 1 cup

1 cupMeat/Meat Alt: 2 oz eqVegetable: ½ cup

Ages 1-2: ½ cup

Ages 3-5:¾ cup

Ages 6-12, 13-18: 1 cup

Beef Vegetable StewINGREDIENTS

5 Servings Yield: 5 1-cup

25 Servings Yield: 25 1-cup

WEIGHT VOLUME WEIGHT VOLUME

Raw beef stew meat, trimmed of any fat, 1” cubes 1 lb 3/8 oz 5 lbs 2 oz

Vegetable oil 2 3/8 tsp ¼ cupFresh onions OR

Dehydrated onions 1 ⅝ oz ¼ cup ¾ tsp OR2 Tbsp 1 ⅛ tsp 8 oz 1 ⅟3 cups OR

¾ cupEnriched all-purpose flour ¼ cup 1 ¼ tsp 1 ¼ cups 2 Tbsp

Granulated garlic 1 1/4 oz 3/8 tsp 6 oz 2 ¼ tspPaprika ¼ tsp ½ Tbsp

Black pepper ⅛ tsp ¾ tsp

Dried thyme ⅛ tsp ½ tsp

Water or beef broth 2 ⅟3 cups 1 Tbsp 3 qts

Canned sliced carrots, drained 7 oz 1 cup 2 lb 3 oz 1 qt 1 cup

Canned small whole potatoes, drained 5 ⅝ oz ½ cup 1 ½ Tbsp 1 lb 12 oz 3 cups

Canned green peas, drained 5 ¼ oz ¾ cup 2 ½ Tbsp 1 lb 10 oz 1 qt ½ cup

DIRECTIONS 1. In pan, brown beef cubes in oil. Drain.2. Add onions, flour, garlic, paprika, pepper, and thyme to beef cubes. Cook 5 minutes.3. Add water or broth. Bring to a boil. Reduce heat and cover. Simmer for approximately

1 ½ hours, or until meat is tender.4. Add carrots, potatoes, and peas. Cook until vegetables are heated through and

internal temperature reaches 145°F, approximately 15 minutes.

Slow cooker variation: Add beef cubes, onions, garlic, paprika, pepper, thyme, and beef broth to slow cooker. Cook on high for 6-7 hours. Whisk flour with ¼ cup water in a small bowl until there are no lumps. Add flour mixture to slow cooker. Stir gently to distribute. Add carrots, potatoes, and peas. Cook an additional 30 minutes.

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