Stew for a Crowd Recipe
Stew for a Crowd Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
120 servings
TOTAL TIME:
Prep: 1 hour Cook: 3 hours
MAKES:
120 servings
TOTAL TIME:
Prep: 1 hour Cook: 3 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 Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings.
Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through.
Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves. Yield: 120 (1-cup) servings.
Originally published as Stew for a Crowd in Taste of Home February/March 1998, p54

Nutritional Facts

1 cup: 244 calories, 7g fat (3g saturated fat), 60mg cholesterol, 434mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 22g protein.

  • 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
  1. Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings.
  2. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
  3. Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through.
  4. Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves. Yield: 120 (1-cup) servings.
Originally published as Stew for a Crowd in Taste of Home February/March 1998, p54

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