Beef Stew For A Crowd Recipes

STEW FOR A CROWD

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.

BEEF STEW FOR A CROWD

Steps:

• In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF STEW FOR 100

Steps:

• Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender.
• While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly.
• Stir broth into dry ingredients.
• Pour mixture into simmering meat, stirring constantly until thickened.
• Cook potatoes, carrots, celery, and onion slightly and add to meat mixture.
• Bake 1-2 hours.

BEEF STEW FOR A CROWD

Steps:

• In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add roast; cook for 15 minutes, stirring frequently, until browned. Add beef stock. Reduce heat to medium-low; simmer, covered, for 1 hour. Add potatoes, carrots, onion, tomatoes, garlic powder, salt, sugar, and pepper, stirring to combine. Simmer, uncovered, for 2 hours, stirring occasionally.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

BEEF STEW

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.