stalks, cut into 1-inch pieces (about 14 cups)
About 5 quarts water
browning sauce (optional)
1/4 cup salt
3 tablespoons garlic powder
3 tablespoons seasoned salt
2 tablespoons pepper
12 bay leaves
15 pounds red potatoes, cut into 1-inch cubes (about 16 cups)
10 pounds carrots,
cut into 1-inch pieces (about 24 cups)
10 cups frozen peas
10 cups frozen
4 cups all-purpose flour
3 to 4 cups milk
Divide stew meat, onions and celery between several large stockpots. Add water
to fill pots half full. Add browning sauce if desired and seasonings. Cover and
simmer for about 1 1/2 hours or until the meat is tender.
Add potatoes and carrots; simmer for 40 minutes or until vegetables are tender.
Add peas and corn; simmer 1 hour longer.
Combine flour and enough milk to make a smooth (but not runny) paste; add to
stew, stirring constantly, until thickened.