Beef Stew For 50

• 14 pounds boneless beef chuck
• 20 pounds potatoes peeled and quartered
• 9 pounds onions quartered
• 3 stalks celery washed and cut into 1 inch pieces
• 6 pounds sliced carrots
• 102 ounces cream of tomato soup
• 1 1/4 ounces beef stew seasoning mix
• 32 ounces mushrooms stems and pieces
• 1 gallon broth
• 1/2 cup granulated sugar

1. Season beef with garlic powder, salt, and pepper.
2. Bake, covered, very slowly at about 250 degrees.
3. This will keep the meat very juicy and tender.
4. It can be cooked the day before.
5. Remove from pan; trim all fat from meat and cut into bite-sized pieces.
6. Place all mixed vegetables in pan.
7. Cover with a mixture of all seasonings, soup, mushrooms, and broth.
8. Put cut-up beef on top.
9. Cover and bake at 350 degrees until vegetables are tender.
10. A little sugar cuts the tartness of the tomato soup.

boneless beef chuck, potatoes, onions, celery, carrots, cream of tomato soup, beef stew seasoning mix, mushrooms, gallon broth, granulated sugar

Taken from www.yummly.com/recipe/Beef-Stew-For-50-1647917 (may not work)