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Stew for a Crowd

 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.
Nutritional 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.