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Beef Stew for a Crowd

Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.—Jackie Holland, Gillette, Wyoming

22 ServingsPrep: 30 min. Cook: 2 hours

Ingredients

2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
3 tablespoons canola oil
12 cups water
2 cans (15 ounces each) tomato sauce
1/4 cup beef bouillon granules
1 teaspoon salt, optional
1/2 teaspoon pepper
3-1/2 pounds potatoes, peeled and cubed
4 medium carrots, sliced
3 celery ribs, sliced
2 medium onions, coarsely chopped
3/4 cup all-purpose flour
1-1/2 cups cold water

Directions

In a soup kettle, brown beef in oil; drain. Stir in the water, tomato
sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce
heat; cover and simmer for 1-1/2 hours or until the meat is tender.
Add the potatoes, carrots, celery and onions. Return to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until the
vegetables are tender.
Combine flour and cold water until smooth; gradually stir into stew.
Bring to a boil; cook and stir for 2 minutes or until thickened.

2 of 2

Beef Stew for a Crowd (continued)

Directions (continued)

Yield: 22 servings (5-1/2 quarts).

Nutrition Facts: One 1-cup serving (prepared with lean stew meat and without salt) equals 183 calories, 6 g fat (2 g saturated fat), 32 mg cholesterol, 739 mg sodium, 22 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.