STEW FOR A CROWD

Stew for a Crowd image

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

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 120 (1-cup) servings.

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 434mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.