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    Peggy
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    Beef Stew for 100

    23 pounds boneless beef (1 inch cubes)
    1 cup vegetable oil
    4 ounces dehydrated onions
    1 pound 8 ounces all-purpose flour
    3 tablespoons garlic powder
    2 tablespoons paprika
    1 tablespoon black pepper
    2 teaspoons thyme, flaked
    3 gallons water or beef stock
    5 pounds 5 ounces canned sliced carrots, drained
    6 pounds 12 ounces canned small whole potatoes, drained
    6 pounds 8 ounces canned green peas, drained

    Trim all visible fat from beef cubes. Brown beef cubes in oil. Drain. Add onions, flour, garlic powder, paprika, pepper and thyme. Add water or stock. Bring to boil. Reduce heat and cover. Simmer for approximately 1 1/2 hours, or until meat is tender. Add carrots, potatoes and peas. Cook until vegetables are heated through, approximately 15 minutes.

    Pour into serving pans. Portion with a 1-cup ladle.

    Serves 100.

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