June 13, 2017

Hearty Beef & Vegetable Stew

The delicious and filling stew is a great way to feed a large group. You can use whatever combination of potatoes and root vegetables you prefer or have on hand, as long as you have a total of 14 lbs of vegetables.


This healthy and nutritious recipe has been tested and the ingredients scaled up so that you can easily prepare enough for 50 people.

Yield: 50 servings (1 cup)


  • 10 lbs Top Round or Stewing beef
  • 3 lbs carrots
  • 3 lbs onions
  • 3 lbs Red Bliss or Yukon Gold potatoes
  • 2 lbs sweet potatoes
  • 1 lb celeriac or 1 bunch celery
  • 1 lb rutabaga
  • 1 lbs turnip
  • 1/3 cup Vegetable or Canola oil
  • 2 tbsp minced garlic
  • 1 cup Enriched All-Purpose Flour
  • 3 L diced, canned tomatoes (undrained)
  • 2 gallons low-sodium beef broth or stock
  • 1/4 cup dried basil leaves
  • 1/4 cup dried parsely leaves
  • 1/4 cup dried thyme leaves
  • 1/4 cup Kosher salt
  • ground black pepper to taste


  1. Trim and cube top round.
  2. Trim and peel carrots and cut into medium-sized dice.
  3. Trim green beans and cut into 3/4-inch pieces.
  4. Trim and peel onions. Cut into medium-sized dice.
  5. Trim and peel celeriac, rutabaga and turnips. Cut into medium-sized dice.
  6. In a steam kettle (pot), melt butter over medium heat. Add the beef and cook, stirring occasionally, until no longer pink on the outside, 10 to 15 minutes.
  7. Stir in garlic. Sprinkle with flour and stir to coat. Cook, stirring occasionally, for 5 minutes.
  8. Stir in tomatoes and stock (or broth).
  9. Add the carrots, green beans, onions, potatoes, sweet potatoes, celeriac, rutabaga and turnips. Reduce heat to a simmer and cook, stirring occasionally, until the meat is tender, about 1 hour.
  10. Stir in basil, parsley, thyme, salt and pepper.
  11. Serve.

Hearty Beef & Vegetable Stew

This recipe was adapted from the Whole Grains Council New School Cuisine Cookbook and has been tested by a team from FoodReach.


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