Beef Stew for a Crowd


From Taste of Home



INGREDIENTS


* 2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
* 3 tablespoons vegetable 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


SERVINGS 22
CATEGORY Lower Fat
METHOD Other stovetop
PREP 30 min.
COOK 120 min.
TOTAL 150 min.


DIRECTIONS



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




NUTRITIONAL INFO



Nutritional Analysis: One 1-cup serving (prepared with lean stew meat and without salt) equals 183 calories, 6 g fat (2 g saturated fat), 32 mg cholesterol, 739 mg sodium, 22 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.