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Beef Stew For A Crowd Recipe

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This recipe for Beef Stew For A Crowd, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Gunnels, Tech Clerk, TTU CDL
Added: Monday, January 14, 2008


2 1/2 lbs. beef stew meat, cut into 1/2 inch cubes
3 tbsp. canola or vegetable oil
3 quarts water
2 cans (15 oz each) tomato sauce
1/4 cup beef bouillon granules
1 tsp. salt, optional
1/2 tsp. pepper
3 1/2 lbs. potatoes, peeled & cubed
4 medium carrots, sliced
3 celery ribs, sliced
2 medium onions, coarsely chopped
1/2 cup all-purpose flour
1 1/2 cups cold water

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 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 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.

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