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Wine

Stew for a Crowd

Need a no-fuss feast to feed a crowd? With lots of meat and vegetables, this big-batch stew is sure to satisfy.—Mike Marratzo, Florence, Alabama

120 ServingsPrep: 1 hour Cook: 3-1/4 hours

Ingredients

25 pounds beef stew meat
5 pounds onions, diced (about 16 cups)
2 bunches celery, cut into 1-inch pieces (about 14 cups)
About 5 quarts water
1/2 cup browning sauce, optional
1/4 cup salt
3 tablespoons garlic powder
3 tablespoons dried thyme
3 tablespoons seasoned salt
2 tablespoons pepper
12 bay leaves
15 pounds red potatoes, cut into 1-inch cubes (about 16 cups)
10 pounds carrots, cut into 1-inch pieces (about 24 cups)
10 cups frozen peas
10 cups frozen corn
4 cups all-purpose flour
3 to 4 cups milk

Directions

Divide stew meat, onions and celery among several large kettles. Add
water to fill kettles half full. Add browning sauce if desired and
seasonings.
Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or
until the meat is tender. Add potatoes and carrots; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until vegetables are

2 of 2

Stew for a Crowd (continued)

Directions (continued)

tender.
Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered,
for 1 hour.
Combine flour and enough milk to achieve a creamy, smooth paste;
gradually add to stew. Bring to a boil. Cook and stir for 2 minutes
or until thickened. Discard bay leaves. Yield: 120 (1-cup) servings.

Nutrition Facts: 1 serving (1 cup) equals 244 calories, 7 g fat (3 g saturated fat), 60 mg cholesterol, 434 mg sodium, 23 g carbohydrate, 4 g fiber, 22 g protein.

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