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
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.