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
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
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