Stew For A Crowd Recipes

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.

BRUNSWICK STEW FOR A CROWD

Brunswick Stew for a Crowd image

This recipe was developed when we bought a 14-quart potjie (cast iron pot with legs) for outdoor cooking. If you don't have a local barbecue joint to buy the barbecue, you can cook a small pork loin or country style pork ribs in your crockpot with a little water, barbecue it in your oven, then shred to use for this recipe. However, we have found it is easier and quicker to just buy it. We use Carolina Treet barbecue sauce to give it some kick. Serve with cornbread or saltines.

Provided by Zewbiedoo

Categories Stew

Time 3h

Yield 12 quarts

Number Of Ingredients 19

Ingredients

1 lb take-out barbecued pork
1 whole broiler-fryer chicken
2 (28 ounce) cans diced tomatoes, with juice
1 (2 quart) can V8 vegetable juice
2 (15 ounce) cans lima beans (can use frozen)
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 (15 ounce) can white shoepeg corn
3 -4 carrots, peeled & diced
3 -4 medium potatoes, peeled & diced (yukon gold works well)
1 -2 medium onion, peeled & diced
2 garlic cloves, peeled & crushed
1 tablespoon salt, to taste
1 tablespoon black pepper, to taste
1 teaspoon red pepper, to taste
1 teaspoon hot sauce, to taste
2 -3 bay leaves
water
1 cup carolina treet barbecue sauce (to taste)

Steps:

Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
Let boil 30 minutes or until the chicken is done.
When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
Debone and shred the chicken meat and add to the pot.
Add enough V-8 juice to get the desired consistency.
Add garlic and seasonings.
Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
Taste before serving and add additional seasoning if necessary.

BEEF STEW FOR A CROWD

Beef Stew for a Crowd image

Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.-Jackie Holland, Gillette, Wyoming

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 13

Ingredients

2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
3 tablespoons canola oil
12 cups water
2 cans (15 ounces each) tomato sauce
1/4 cup beef bouillon granules
1 teaspoon salt, optional
1/2 teaspoon pepper
3-1/2 pounds potatoes, peeled and cubed
4 medium carrots, sliced
3 celery ribs, sliced
2 medium onions, coarsely chopped
3/4 cup all-purpose flour
1-1/2 cups cold water

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.

Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 739mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

ELEPHANT STEW FOR A CROWD

Elephant Stew For A Crowd image

Make and share this Elephant Stew For A Crowd recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Stew

Time 3h20m

Yield 3800 serving(s)

Number Of Ingredients 3

Ingredients

1 elephant
2 rabbits (optional)
salt and pepper

Steps:

Cut elephant into bite size pieces.
This should take about 2 months.
Add enough brown gravy to cover.
Cook over hot fire for 3 weeks.
This will serve 3800 people.
If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

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