20 lbs. pot roast
8 lbs. potatoes
6 lbs. carrots
1 (20 oz.) pkg. frozen peas
1/3 sm. jar beef bouillon (oxo)
1/2 c. flour for thickening
8 lbs. onions
4 c. chopped celery
3 tbsp. salt
1 tsp. pepper
5 -6 Bay leaves
Bone the roasts; cube the meat and save the bones. Put the
bones in a large kettle and cover with water. Add 2 chopped onions
and 5 or 6 bay leaves and 1 tablespoon salt; simmer 1 1/2 to 2 hours.
Remove the bones and add the bouillon and this is your liquid for the stew.
You should have about 4 quarts. Dredge the meat in slightly seasoned
flour and brown. Put in a roaster, covered, and bake in a slow 225
to 250 degree oven for an hour. You need 2 very large stew kettles.
Divide meat and liquid equally in each. Add the remaining salt and
pepper and cook for 1 hour. Then add the carrots, celery and onions
and cook another hour. Add the potatoes and cook until tender.
Add the frozen peas just before adding the thickening. Remove bay
leaves before serving. Serves 50
NOTE: You may want to "taste" to see if there is enough salt and pepper as you go along.
Note, March 18, 2000:
Well we did it! We made some changes but used the basic recipe as a
guideline and it was fabulous! EVERYONE LOVED IT!
We did add 4 large turnips and skipped the peas...ooops, I forgot to go down
that aisle later and pick them up. Sirlion tip was on sale for the best
price so that was used instead of the pot roast and we browned the cubed meat
by seasoning it and placing it evenly into four large blue roasters,
uncovered for about 45 minutes at 450C. It seared the meat well and gave us
a terrific brown base for the gravy to thicken. We also decided another ten
pounds of potatoes were needed, and thank goodness we did as we had more
people than we expected.
It was a wonderful night and we owe a great big hug to you and whoever
created that recipe. Our TGIF Dinners are becoming more and more popular and
profitable and we can't thank you enough for all the inspiration your site
gives us! ... Pat from Ontario (Pat helps the local legion put on dinners)