Basic Beef Stew (2 recipes)
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19 1/2 lbs. stew meat
4 cloves garlic
3 gallons water
1 3/4 qt. flour
1/4 c. salt
1 tbsp. pepper
8 1/2 lbs. potatoes
7 lbs. carrots
4 lbs. celery
2 lbs. onions
6 bay leaves
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Brown beef and garlic; add water and bay leaves 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. Remove bay leaves
before serving.
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BEEF STEW #2
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25 lbs. cubed beef
6 qts. water
2 oz. salt
1 tbsp. pepper
4 lbs. potatoes, cubed
4 lbs. carrots, cubed
2 lbs. onions, diced
3 lbs. celery, chopped
10 oz. flour
2 1/2 c. water
2 pkgs. brown gravy
2 pkgs. onion soup
1 lg. pkg. frozen peas (add last)
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Brown beef cubes. Add water, salt and pepper.
Cook 1 1/2 to 2 hours. Add all vegetables and cook until tender,
1 hour. Combine brown gravy mix, onion soup mix. Add more seasoning
if you wish. Combine flour and water until smooth paste. Stir
into broth, more if needed. Add frozen peas last and cook only until
tender.
Makes 2 large electric roasters.
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