Beef Stew for a Crowd Recipe

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Beef Stew for a Crowd Recipe

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5 2
MAKES:
22 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours
MAKES:
22 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours

Ingredients

  • 2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 3 tablespoons canola or vegetable oil
  • 3 quarts 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. Yield: 22 servings (5-1/2 quarts).
Originally published as Beef Stew for a Crowd in Taste of Home October/November 2002, p46

Nutritional Facts

1 cup: 183 calories, 6g fat (2g saturated fat), 32mg cholesterol, 739mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.

  • 2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 3 tablespoons canola or vegetable oil
  • 3 quarts 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
  1. 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.
  2. 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. Yield: 22 servings (5-1/2 quarts).
Originally published as Beef Stew for a Crowd in Taste of Home October/November 2002, p46

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