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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
  • Total Time
    Prep: 1 hour Cook: 3 hours
  • Makes
    120 (1-cup) servings


  • 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


  • 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
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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