Stew For A Crowd(Serves 25 People)

• 10 lb. lean stew meat, cubed into 1 1/4-inch pieces
• 1 c. cooking oil
• 2 tsp. paprika
• 2 tsp. garlic powder
• 3 cans beef bouillon
• 6 bay leaves (remove from serving)
• 2 tsp. mustard seed
• 1 Tbsp. oregano
• 3 cans tomato soup
• 4 pkg. carrots, thickly sliced
• 2 bunches celery, chopped
• 2 lb. onions, chopped
• 2 green peppers, chopped
• 8 lb. potatoes, peeled and cut into 1-inch cubes

1. Use an electric roaster.
2. Add cooking oil and preheat to 350u0b0. While roaster is preheating, season meat with salt, pepper, paprika and a dash or two of garlic powder.
3. Add meat to roaster and sear on all sides.
4. After meat is seared, add beef bouillon, garlic powder, bay leaves, mustard seed and oregano.
5. Cook at medium heat 225u0b0 until meat is tender, but not falling apart.
6. Add tomato soup; bring to a boil.
7. Add carrots and onions.
8. Cook for 30 minutes.
9. Add celery and green peppers.
10. Add salt over each addition of vegetables.
11. Use hot water for desired consistency during cooking.
12. Add potatoes and cook until all vegetables are done.
13. Reduce heat to 175u0b0.
14. This will hold ready to serve.

lean stew meat, cooking oil, paprika, garlic powder, beef bouillon, bay leaves, oregano, tomato soup, carrots, bunches celery, onions, green peppers, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903787 (may not work)