Best 5 Beef Stew For A Crowd Recipes

When feeding a large gathering, beef stew emerges as a delectable and hearty dish that effortlessly accommodates a sizeable crowd. Its rich, flavorful broth, tender meat, and medley of vegetables create a comforting and satisfying meal, perfect for special occasions, potlucks, or family dinners. With various recipes available, each offering unique variations and culinary twists, the task of selecting the best beef stew recipe can be daunting. To assist you in this culinary quest, we have meticulously curated a collection of exceptional beef stew recipes, each promising to tantalize your taste buds and leave your guests clamoring for more. Embark on this delectable journey as we unveil the secrets to creating an unforgettable beef stew experience.

Here are our top 5 tried and tested recipes!

BEEF STEW FOR A CROWD

BEEF STEW FOR A CROWD image

Categories Soup/Stew Beef Simmer

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 (4-pound) chuck roast, trimmed and cut into 1-inch pieces
3 quarts beef stock
3 pounds russet potatoes, peeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 large yellow onion, cut into 1-inch pieces
2 (28-ounce) cans crushed tomatoes
2 (14.5-ounch) cans fire-roasted diced tomatoes, undrained
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon sugar
2 teaspoons ground black pepper

Steps:

In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add roast; cook for 15 minutes, stirring frequently, until browned. Add beef stock. Reduce heat to medium-low; simmer, covered, for 1 hour. Add potatoes, carrots, onion, tomatoes, garlic powder, salt, sugar, and pepper, stirring to combine. Simmer, uncovered, for 2 hours, stirring occasionally.

BEEF STEW FOR A CROWD

Beef Stew for a Crowd image

Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.-Jackie Holland, Gillette, Wyoming

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 13

Ingredients

2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
3 tablespoons canola oil
12 cups water
2 cans (15 ounces each) tomato sauce
1/4 cup beef bouillon granules
1 teaspoon salt, optional
1/2 teaspoon pepper
3-1/2 pounds potatoes, peeled and cubed
4 medium carrots, sliced
3 celery ribs, sliced
2 medium onions, coarsely chopped
3/4 cup all-purpose flour
1-1/2 cups cold water

Steps:

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 the 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 the 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.

Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 739mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

STEW FOR A CROWD

Stew for a Crowd image

Need a no-fuss feast to feed a crowd? With lots of meat and vegetables, this big-batch stew is sure to satisfy. -Mike Marratzo, Florence, Alabama

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 120 (1-cup) servings.

Number Of Ingredients 17

Ingredients

25 pounds beef stew meat
5 pounds onions, diced (about 16 cups)
2 bunches celery, cut into 1-inch pieces (about 14 cups)
About 5 quarts water
1/2 cup browning sauce, optional
1/4 cup salt
3 tablespoons garlic powder
3 tablespoons dried thyme
3 tablespoons seasoned salt
2 tablespoons pepper
12 bay leaves
15 pounds red potatoes, cut into 1-inch cubes (about 16 cups)
10 pounds carrots, cut into 1-inch pieces (about 24 cups)
10 cups frozen peas
10 cups frozen corn
4 cups all-purpose flour
3 to 4 cups milk

Steps:

Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings. , Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. , Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through. , Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 434mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.

BEEF STEW FOR 100

Beef Stew for 100 image

Make and share this Beef Stew for 100 recipe from Food.com.

Provided by Shirl J 831

Categories Meat

Time 3h

Yield 100 serving(s)

Number Of Ingredients 10

Ingredients

19 1/2 lbs stew meat
4 garlic cloves
3 gallons water
1 3/4 quarts flour
1/4 cup salt
1 tablespoon pepper
8 1/2 lbs potatoes
7 lbs carrots
4 lbs celery
2 lbs onions

Steps:

Brown beef and garlic; add water 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.

Nutrition Facts : Calories 303.7, Fat 17.3, SaturatedFat 7, Cholesterol 59.3, Sodium 374, Carbohydrate 18.1, Fiber 2.4, Sugar 2.5, Protein 18.4

BEEF BOURGUIGNONNE FOR A CROWD

Beef Bourguignonne for a Crowd image

Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.

Provided by TishT

Categories Stew

Time 3h45m

Yield 50 serving(s)

Number Of Ingredients 19

Ingredients

12 lbs lean beef, well trimmed,cut into 1 inch cubes
2 tablespoons paprika
2 1/2 tablespoons oil
3 1/2 ounces flour
1 1/2 teaspoons marjoram or 1 1/2 teaspoons basil
1 1/2 teaspoons thyme
1/2 teaspoon pepper
2 1/2 lbs onions, chopped
1 1/2 lbs carrots, sliced
12 ounces celery, diced
3 1/2 cups water or 3 1/2 cups no-salt-added beef broth (divided)
1 1/2 tablespoons fresh gingerroot, grated (optional)
3 tablespoons garlic, minced
1 1/2 bay leaves
5 1/2 cups Burgundy wine
1/2 cup reduced-sodium soy sauce
1 2/3 lbs fresh mushrooms, sliced (optional)
6 1/2 lbs noodles
1/2 cup parsley, chopped

Steps:

Dry meat cubes well and coat with paprika.
In a large, heavy pot, heat oil and brown meat.
Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
Continue to brown for 10 minutes more.
In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.
Serve a No.6 dipper of stew over 1 cup of noodles.
Garnish with parsley.

Tips:

Choose the right cut of beef: Chuck roast, blade roast, and brisket are all good options for beef stew. These cuts are tough but flavorful and will become tender when cooked slowly.
Brown the beef before stewing: Browning the beef adds flavor and color to the stew. Be sure to brown the beef in batches so that it doesn't crowd the pan and steam instead of brown.
Use a variety of vegetables: Vegetables add flavor, color, and nutrients to beef stew. Good options include carrots, celery, onions, potatoes, and turnips.
Use a flavorful broth: The broth is the base of the stew, so it's important to use a flavorful one. Beef broth or stock is a good option, but you can also use chicken broth or vegetable broth.
Season the stew well: Be sure to season the stew with salt, pepper, and other spices to taste. Common spices used in beef stew include garlic, onion powder, paprika, and thyme.
Cook the stew slowly: Beef stew is a slow-cooked dish, so be patient and let it simmer for at least 2 hours, or until the beef is tender and the vegetables are cooked through.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is easy to make. By following these tips, you can make a delicious beef stew that your family and friends will love.