Beef Stew For 50


14 lbs. boneless beef chuck
20 lbs. potatoes, peeled and quartered
9 lbs. onions, quartered
3 stalks celery, washed and cut into 1 inch pieces
1 (6 lb. 9 oz.) can sliced carrots
2 (51 oz.) cans cream of tomato soup
6 (⅕ oz.) pkgs. beef stew seasoning mix
4 (8 oz.) cans mushrooms, stems and pieces
Beef bouillon to make 1 gallon broth


Season beef with garlic powder, salt, and pepper. Bake, covered, very slowly at about 250 degrees. This will keep the meat very juicy and tender. It can be cooked the day before. Remove from pan; trim all fat from meat and cut into bite-sized pieces. Place all mixed vegetables in pan. Cover with a mixture of all seasonings, soup, mushrooms, and broth. Put cut-up beef on top. Cover and bake at 350 degrees until vegetables are tender. A little sugar cuts the tartness of the tomato soup.


1.0 servings


Wednesday, December 2, 2009 - 12:55am



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