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Harrilyn 01/18/11 |
We need a receipe for beef stew to serve 300 people. I need some kind of guide lines on amounts. We want to use hamburger and beef cubed. |
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ellen 01/18/11 |
I would use 90=115 pounds of raw boneless meat and the veggies, etc to go with that; the larger amount if it is self serve/ buffet or mostly men or heavy eaters.
Approximate: stock 6-7 gallons thyme bay leaf, garlic to tastesalt pepper About 3 quarts of flour |
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Minh 01/24/11 |
Can you recommend a good beef stew recipe? I am feeding a church crowd of about 100 people and looking for ideas. Thanks. P.S. Great website! Thank you! |
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ellen 01/25/11 |
My favorite beef stews are the Greek "stifados" with recipes in the recipe box section of the site. They are a little out of the ordinary. If you want a standard beef stew, the main things when making a large quantity are to brown the meat well and use a really good beef stock or onion stock instead of water as the liquid; some red wine doesn't hurt either, if it is within the acceptable range for your group. Beyond that, the recipe above isn't bad; I would add paprika and Italian seasoning to the flour I used to coat the meat before browning. |
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ellen 01/25/11 |
Of course, you would use 1/3, since those amounts are for 300... |
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ellen 01/25/11 |
By the way, stews can be cooked in pans in the oven; 2 hours, tightly covered in a 375 degree oven. Sometimes more convenient, no scorching and no stirring. Check about 1/2 hour before done, if too juicy, take the cover off |