Follow methods above, scaling for your production needs, except add the spinach after simmering for 10 minutes and stir.
Remove the beef and beans from the heat and transfer to 6-inch pans or larger containers to cool for 15 minutes.
Then cool in a blast chiller (preferred) or under refrigeration until cold (41°f or below).
Cook and cool the rice in a blast chiller (preferred) or under refrigeration until 41°f. Note: that beef and bean stews, and other stews like them, are very dense and take a long time to cool down. You may need to stir occasionally to cool them per your CCP plan.
Place a 1 cup scoop of rice in the center of the food trays and spread the rice to the sides, leaving a space in the center, and place one heaping 8 ounce spoodle (10 fluid ounces stew) in the
Seal the food trays and keep cold until service.
Re-thermal or heat trays on medium-‐high, or 275°f for 35-40 minutes or until hot (165°f), and serve immediately.