Beef Stew for A Crowd
Serving Size / Yield
100 servings
Ingredients
- 30 lbs. beef stew meat, cut into 1-in. pieces
- 2 gal. beef broth
- 4 lbs. celery, chopped
- 4 lbs. onions, chopped
- 11 lbs. carrots, peeled and cubed
- 12 lbs. potatoes, peeled and cubed
- 1 1/2 lbs. frozen pearl onions
- 2 1/2 lbs. frozen peas
- 1 lb. cornstarch
- 2 C. cold water
- salt and pepper, to taste
Directions
Preheat oven to 375 degrees. Brown meat in oven for 45-50 minutes. Turn once or twice for even searing. In a very large stockpot, on top of a stove, combine meat and beef broth. Simmer until tender, approximately 2 hours. Remove meat from broth and keep warm. Be careful not to overcook meat. Place carrots, celery, potatoes, and onions in broth. Simmer until barely tender. Return meat to cooked vegetables and heat. If needed, add more liquid to completely cover the ingredients. Dissolve cornstarch in water. Add to stew to thicken. Add frozen peas and pearl onions to mixture and simmer 15 minutes, stirring frequently. Season to taste.
