 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 120 |
|
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 king arthur unbleached all-purpose flour |
3 to 4 cups milk |
Directions:
1. Divide stew meat, onions and celery among several large kettles. Add water to fill kettles half full. Add browning sauce if desired and seasonings.
2. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until vegetables are tender.
3. Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
4. Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves. Yield: 120 (1-cup) servings.
|
|