Use the baked rice recipe, 1 shortening can full of raw rice is about right. For stew beef, for 50, abot 15 pounds, depending on how much vegetable and potato you add.

For example, restaurants will brown the meat, put it in a large baking casserole, add vegetables and beef broth or beef consomme, then bake 8 hours or overnight covered at 275 degrees. Or take a large chuck roast, place on heavy duty foil, sprinkle on 1/2 cup of dried onion flakes and pour on a family size can of mushroom soup. Seal up all the edges of the foil by rolling, put in a pan or baking sheet with sides in case it leaks a bit, bake 6-8 hours. When you open the foil, tender potroast and gravy, no trouble at all. Used to be called the golfers special because the cook could go play 18 holes and still have a home-cooked dinner...