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
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
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