1. Wash hands before beginning preparation. Thoroughly clean and sanitize surfaces and equipment (CCP).

2. Prepare beef stew according to General Diet recipe for Beef Stew. Cook until tender.

3. Remove beef from vegetables and cooking broth. Weigh out 1 lb, 2 oz.

4. Reserve 9 fl oz of cooking broth that has been strained of any bits. Hold at 140°F or higher (CCP).

5. Heat broth to a minimum of 165°F (CCP). Add hot broth to Thick-It® Clear Advantage® Powder Food & Beverage Thickener. Whisk briskly for 30 seconds to 1 minute. Let it thicken. May take up to 5 minutes.

6. Place beef stew meat in a food processor. Do not overfill. Process for 15 seconds until fine in consistency.

7. Scrape down sides of food processor with rubber spatula.

8. Add thickened broth slowly until incorporated.

9. Test per IDDSI Testing Methods for Pureed, Level 4

(PU4) using the Fork Drip Test, Spoon Tilt Test, no separate thin liquid. Refer to IDDSI.org for how to use these testing methods.

10. Hold at 140°F or higher until service (CCP).

11. Serve using #10 scoop.

• Verify final recipe and any garnishes using IDDSI testing methods for IDDSI Pureed, Level 4 (PU4) before service: Fork Drip Test, Spoon Tilt Test, no separate thin liquid.
• Amount of moisture in cooked beef can vary. Recipe may be altered to include more or less broth and/ or more or less Thick-It® Clear Advantage® Powder Food & Beverage Thickener, as well as more or less processing time depending on the results of IDDSI testing.
• Recipe standardized and tested at 155°F. Temperature may affect IDDSI testing results.
• Make certain to refer to local food regulation for management of time and temperature values for prepared items. This would apply to hot and cold holding as well as time out of temperature control.
• For optimal quality and safety, these products are intended for immediate consumption upon preparation or within 24 hours following proper handling guidance.

• These recipes may not be appropriate for all people with dysphagia. Consult with a physician or other qualified healthcare professional about questions concerning your patients’ health and diet, particularly regarding the suitability of these recipes for your patients.