Beef Stew For A Crowd Food

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.

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 BOURGUIGNONNE FOR A CROWD

Steps:

• Dry meat cubes well and coat with paprika.
• In a large, heavy pot, heat oil and brown meat.
• Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
• Continue to brown for 10 minutes more.
• In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
• Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
• Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.
• Serve a No.6 dipper of stew over 1 cup of noodles.
• Garnish with parsley.

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.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.