Paniolo Stew - Charquican (Chilean Beef Stew) State(Hawaii) Child Nutrition Agency Developed Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
Our Paniolo Stew is a combination of local raised cattle and produce. It features beef and fresh assorted garden vegetablesNSLP/SBP CREDITING INFORMATION:One 6 oz serving (¾ cup scoop) provides 2 oz eq meat/meat alternate, ¼ cup dark green vegetables, ¼ cup red/orange vegetables, ¼ cup starchy vegetables, and ¼ cup additional vegetablesRecipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development State Agency*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Ingredients
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
Quantity
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
Ingredients
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
Quantity
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
*See Marketing Guide
Ingredients
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
Quantity
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
*See Marketing Guide
Ingredients
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
Quantity
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
*See Marketing Guide
Ingredients
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
Quantity
50 Servings
Weight
- 5.50 lb.
- 1.69 oz. Canola oil- ready to use, to cook ingredients
- 8.50 lb. Beef (80/20)- ground
- 1.50 lb. White onion- wash, peel, remove root end, medium dice
- 4.00 lb.
- 1.25 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 1.25 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 5.00 lb. 0.30 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.10 oz.
Measure
- 4 ½ qt.
- ¼ c. Canola oil- ready to use, to cook ingredients
- 1 gal. 1 c. Beef (80/20)- ground
- 6 c. White onion- wash, peel, remove root end, medium dice
- 5 ½ qt.
- 4 c. Carrot- wash, peel, remove root end, medium dice, par cook
- 4 c. Red bell pepper- wash, remove stem/seed, medium dice
- 2 ½ qt. Instant mashed potatoes- manufacturer’s instructions
- ½ t.
100 Servings
Weight
- 11.00 lb.
- 3.38 oz. Canola oil- ready to use, to cook ingredients
- 17.00 lb. Beef (80/20)- ground
- 3.00 lb. White onion- wash, peel, remove root end, medium dice
- 8.00 lb.
- 2.50 lb. Carrot- wash, peel, remove root end, medium dice, par cook
- 2.50 lb. Red bell pepper- wash, remove stem/seed, medium dice
- 10.00 lb. 0.60 oz. Instant mashed potatoes- manufacturer’s instructions
- 0.20 oz.
Measure
- 2 gal. 1 qt.
- ½ c. Canola oil- ready to use, to cook ingredients
- 2 gal. 1 pt. Beef (80/20)- ground
- 3 qt. White onion- wash, peel, remove root end, medium dice
- 3 gal 3 qt.
- 2 qt. Carrot- wash, peel, remove root end, medium dice, par cook
- 2 qt. Red bell pepper- wash, remove stem/seed, medium dice
- 1 gal. 1 qt. Instant mashed potatoes- manufacturer’s instructions
- 1 t.
*See Marketing Guide
Instructions
- (CCP) Place squash in separate full size perforated 2” hotel pans and steam uncovered or simmer in water until fork tender with internal temperature of 135 F/57 C or higher for 15 seconds.
- Remove fork tender squash from steamer or water and place in separate mixing machine bowls with paddle attachment then mash at low speed until coarse texture. Reserve in the mixing bowls on the side.
- (CCP) Heat steam kettle/tilt skillet at medium heat with oil and cook the ground beef 20 minutes then add the onions. Continue the cooking process until both are cooked thoroughly. Add the choy sum and all other diced vegetables and cook them until tender and internal temperature is 155 F/68 for 15 seconds.
- (CP) Turn steam kettle/tilt skillet heat down to low and add the reserved mashed potatoes and squash then stir the mixture together with a metal stirring paddle until incorporated. Season with salt and pepper.
- Turn heat off and place mixture into full size hotel pans for service. (12” x 20” x 2 ½”)For 50 servings, use 2 pansFor 100 servings, use 4 pans.Portion: Place 1 ¼ gallon into each pan. 25 three quarter cup portions. Use 6 ounce spoodle
- Note: Bok choy/pak choy can replace choy sum and prepared instant mashed potato mixture can be replaced with fresh mashed potato mixture by using total cooked weight of the instant amount.
Nutrition INFORMATION
Paniolo Stew - Charquican (Chilean Beef Stew) State(Hawaii) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
1 cup (6 fl oz scoop)
Calories
238
Total Fat
12
g
18
%
Saturated Fat
4
g
25
%
Cholesterol
58
mg
19
%
Sodium
246
mg
11
%
Total Carbohydrate
15
g
5
%
Dietary Fiber
2
g
8
%
Total Sugars
3
g
3
%
Added Sugars included
0
g
Protein
18
g
36
%
Vitamin C
39
mg
47
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
50 Servings:
White onion: 1 lb. 10.97 oz.Choy sum/Bok choy/Pak choy: 4 lb. 15.01 oz.Carrot: 1 lb. 8.39 oz.Red bell pepper: 1 lb. 8.39 oz.Winter squash: 7 lb. 8.71 oz.
100 Servings:
White onion: 3 lb. 5.94 oz.Choy sum/Bok choy/Pak choy: 9 lb. 14.02 oz.Carrot: 3 lb. 0.78 oz.Red bell pepper: 3 lb. 0.78 oz.Winter squash: 15 lb. 1.29 oz.
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process: Same Day Service
Yield / Volume
50 Servings:
About 27 lb. 2.09 oz.
100 Servings:
About 54 lb. 4.18 oz.
