Ingredients
25 pounds beef stew meat5 pounds onions, diced (about 16 cups)2 bunches celery, cut into 1-inch pieces (about 14 cups)About 5 quarts water1/2 cup browning sauce, optional1/4 cup salt3 tablespoons garlic powder3 tablespoons dried thyme3 tablespoons seasoned salt2 tablespoons pepper12 bay leaves15 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 peas10 cups frozen corn4 cups all-purpose flour3 to 4 cups milk
Preparation
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.
