Beef Tips With Rice, To Serve Seventy-Five

• 20 lbs beef stew meat, cut into 1 inch cubes
• 2 tablespoons salt
• 5 teaspoons black pepper
• 5 teaspoons dried thyme
• 15 (10 3/4 ounce) cans cream of mushroom soup
• 4 cups water
• 4 cups chopped onions
• 2/3 cup chopped fresh parsley
• 2 1/2 teaspoons browning sauce, optional
• 6 1/2 - 7 lbs rice, cooked

1. Combine beef, salt, pepper, and thyme, and place into 5 greased 13 x 9 inch baking pans.
2. Bake at 400 degrees for 30 minutes, stirring once halfway through cooking time.
3. Meanwhile, in very large bowl, combine soup, water, onion, parsley, and browning sauce.
4. Remove beef from oven, drain any grease, then pour soup over beef and mix well.
5. Cover and bake at 350 degrees for 1 and 1/2 to 2 hours.
6. This recipe will serve 75 (serving size is 3/4 cup rice with 3/4 beef with gravy).

beef stew meat, salt, black pepper, thyme, cream of mushroom soup, water, onions, fresh parsley, browning sauce, rice

Taken from www.food.com/recipe/beef-tips-with-rice-to-serve-seventy-five-88830 (may not work)