Taste of Home
Stew for a Crowd
TOTAL TIME: Prep: 1 hour Cook: 3 hours
YIELD: 120 (1-cup) servings.
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
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25 pounds beef stew meat
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5 pounds onions, diced (about 16 cups)
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2 bunches celery, cut into 1-inch pieces (about 14 cups)
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About 5 quarts water
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1/2 cup browning sauce, optional
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1/4 cup salt
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3 tablespoons garlic powder
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3 tablespoons dried thyme
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3 tablespoons seasoned salt
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2 tablespoons pepper
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12 bay leaves
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15 pounds red potatoes, cut into 1-inch cubes (about 16 cups)
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10 pounds carrots, cut into 1-inch pieces (about 24 cups)
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10 cups frozen peas
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10 cups frozen corn
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4 cups all-purpose flour
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3 to 4 cups milk
Directions
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1.
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.
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2.
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.
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3.
Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through.
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4.
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.
Nutrition Facts
1 cup: 244 calories, 7g fat (3g saturated fat), 60mg cholesterol, 434mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 22g protein.
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