You will note the variations between
these two recipes, if you are
making this type of dish for a crowd
it's very flexable, just add
more meat or veggies to increase as desired.
Zesty Stew
(40 servings)
16 lb. boneless stew meat,
dusted with flour
4 chopped onions
4 tsp. garlic powder
3 Tbsp. salt
6 tsp. pepper
12 Tbsp. lemon juice
3 Tbsp. sugar
6 tsp. paprika
2 c. oil
1 large green pepper
Brown onions in oil and remove. Add meat and brown. You may
have to add oil as you brown. Add onions and seasonings. Add chopped
green pepper and enough water to cover the meat, about 2-inches.
Bring
to a boil and then turn to simmer. Cook until meat is tender, about
2
hours. Precook 3 pounds carrots and 10 pounds potatoes. Add vegeta-
bles to meat when the meat gets tender. Thicken with flour and water
until the stew thickens. Cook 20 minutes longer. This will fill
an
electric roaster. Should serve 40 to 45 people, 1 cup servings.
Roaster Beef Stew
(60 Servings)
10 lb. stew meat
20 medium carrots, cut into chunks
20 small potatoes, diced,
6 to 8 large onions, chopped
10 stalks celery, sliced
2 cloves garlic (optional)
2 qt. boiling water
1 Tbsp. powdered ginger (optional)
1 Tbsp. sugar
1/4 tsp. each: thyme, savory, sweet basil
4 bay leaves, whole
1/4 c. salt or to taste
pepper to taste
Cube stew meat and brown in a small amount of fat. Add
boiling water and carrots. Simmer for 30 minutes. Add remain-
ing ingredients. Simmer for 2 hours longer at 325 degrees. This
recipe fills a large electric roaster. Remove whole bay leaves prior
to serving. Serve with salad, and bread.
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