Harvest Stew – School Food Handler

Ingredients

Vegetable oil (¼ cup, 1 tablespoon) 0.313 cups
Onions, fresh, diced (1 pound, 4 ounces) 1.25 pounds
Carrots, fresh, diced 12 ounces
Celery, fresh, diced (1 pound, 1 ounce) 1.063 pounds
Flour, all-purpose, enriched 3 ounces
Water (2 quarts, 2 cups) 2.5 quarts
Chicken base,low-sodium 1 tablespoon
Salt-free seasoning 1 teaspoon
Garlic seasoning 1 tablespoon
Tomatoes, diced, canned, low-sodium (3 pounds, 4 ounces) 3.25 pounds
Sweetpotatoes, fresh, peeled, cubed 1 inch (1 pound, 8 ounces) 1.5 pounds
Red potatoes, fresh, unpeeled, cubed 1 inch (1 pound, 8 ounces) 1.5 pounds
Chicken, diced, cooked, frozen thawed, ½ inch pieces(1 pound, 10 ounces) 1.625 pounds
Great northern beans, canned, low-sodium, drained, rinsed *Or 7 pounds Great northern beans, dry, cooked 7 pounds
Baby spinach, fresh, chopped 5 ounces

Instructions

Heat oil in a roasting pan/square head pan (20⅞” x 17⅜” x 7”) on top of stove. Sauté onions, carrots, and celery for 5 minutes until slightly browned.
Sprinkle flour over vegetables and mix well. Add water and base. Mix well. Bring to a boil uncovered.
Add seasoning and garlic powder. Cook uncovered over medium heat for 2 minutes
Add tomatoes, sweetpotatoes, and red potatoes. Simmer uncovered over low heat for 15 minutes or until potatoes are tender.
Add chicken, beans, and spinach. Simmer uncovered for an additional 10 minutes. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion with 6 fl oz ladle (3⁄4 cup).

CACFP Crediting Information

¾ cup (6 fl oz ladle) provides:

Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ³⁄8 cup vegetable.

OR Legume as Vegetable: ½ oz equivalent meat and 5⁄8 cup vegetable. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

RECIPE NOTES

Special tip for preparing dry beans:
SOAKING BEANS OVERNIGHT METHOD: Add 1 3⁄4 quart cold water to every 1 pound of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 3⁄4 quart of water for each 1 pound of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add 1 3⁄4 quart water for every pound of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.
Critical Control Point: Hold for hot service at 135 °F or higher. OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
1 pound dry great northern beans = about 2 1⁄2 cups dry or 6 1⁄4 cups cooked beans.
This flavorful dish was created to satisfy the palate of students, teachers, and staff while being a filling, nutritious meal to fuel them for the rest of their day. Initially when the Harvest Stew recipe was created, it was prepared with kale. However, spinach was substituted because it was more readily available for the school district. The school is proud that North Carolina sweet potatoes from their Farm to School program were featured in this stew.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Crediting: 3⁄4 cup (6 fl oz ladle) provides:
Legume as Meat Alternate: 1-½ oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, and ¼ cup additional vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat, ¼ cup legume vegetable, 1/8
cup red/orange vegetable, and ¼ cup additional vegetable.