Cooking for a Crowd Recipes
Stew for a Crowd
Yield: 120 (1 cup) servings
Ingredients
- 25 pounds beef stew meat
- 5 pounds onions, diced (about 16 cups)
- 2 celery stalks, 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
Instructions
- Divide stew meat, onions and celery between several large stockpots. Add water to fill pots half full. Add browning sauce if desired and seasonings. Cover and simmer for about 1 1/2 hours or until the meat is tender.
- Add potatoes and carrots; simmer for 40 minutes or until vegetables are tender.
- Add peas and corn; simmer 1 hour longer.
- Combine flour and enough milk to make a smooth (but not runny) paste; add to stew, stirring constantly, until thickened.
- Remove bay leaves before serving.