Beef Stew for a Crowd

Name: Beef Stew for a Crowd
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 22 servings (5-1/2 quarts).
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

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

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.

Nutrition 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.

Originally published as Beef Stew for a Crowd in Taste of Home October/November 2002