Beef Stew for a Crowd

• Meat

  • 2 1/2 lbs Beef stew meat

• Produce

  • 4 Carrots, medium
  • 3 Celery, ribs
  • 2 Onions, medium
  • 3 1/2 lbs Potatoes

• Canned Goods

  • 1/4 cup Beef bouillon granules

• Condiments

  • 2 cans (15 ounces each tomato sauce

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Canola oil

• Liquids

  • 13 1/2 cups Water

Found on tasteofhome.com

Description

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

Directions

• Directions 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. Yield: 22 servings (5-1/2 quarts). Originally published as Beef Stew for a Crowd in Taste of Home October/November 2002, p46 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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