Stew for a Crowd



  1. 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.
  2. Add potatoes and carrots; simmer for 40 minutes or until vegetables are tender.
  3. Add peas and corn; simmer 1 hour longer.
  4. Combine flour and enough milk to make a smooth (but not runny) paste; add to stew, stirring constantly, until thickened.
  5. Remove bay leaves before serving.

Yields 120 (1-cup) servings.