Beef Stew Recipe for 100 People: Easy and Delicious Crowd-Pleaser

Beef stew is a hearty, comforting dish that’s perfect for feeding a large group. Its rich flavors and tender meat make it a favorite for gatherings, and with the right preparation, you can serve 100 people effortlessly. This recipe ensures a flavorful, satisfying stew that stays tender and delicious, even when made in bulk.

Ingredients

• 10 kg (22 lbs) beef chuck roast, cut into 2-inch cubes
• 4 liters (1 gallon) beef broth or stock
• 5 kg (11 lbs) potatoes, peeled and diced
• 3 kg (6.6 lbs) carrots, sliced
• 2 kg (4.4 lbs) onions, chopped
• 500 g (1.1 lbs) celery, sliced
• 250 g (8.8 oz) garlic, minced (about 20 cloves)
• 250 ml (1 cup) vegetable oil or vegetable shortening

<300 g (10.5 oz) tomato paste

• 200 g (7 oz) all-purpose flour (for thickening)
• 4 teaspoons dried thyme
• 4 teaspoons dried rosemary
• 4 teaspoons black pepper
• 2 teaspoons salt (adjust to taste)
• Optional: 2 bay leaves

Instructions

1. Prepare the ingredients: Cut the beef into uniform 2-inch cubes. Peel and dice potatoes, slice carrots and celery, chop onions, and mince garlic. Have all ingredients ready before cooking begins.
2. Brown the beef: In several large stockpots or a commercial-sized heavy-bottomed stockpot, heat the vegetable oil over medium-high heat. Working in batches, add beef cubes and brown on all sides, about 5-7 minutes per batch. This step adds flavor and seals in juices. Remove browned beef and set aside.
3. Sauté vegetables: In the same pots, add chopped onions, carrots, celery, and garlic. Cook until onions are translucent and vegetables start to soften, about 8-10 minutes. Stir frequently to prevent sticking and to develop flavor.
4. Add tomato paste and seasonings: Stir in tomato paste, dried thyme, rosemary, black pepper, and bay leaves (if using). Cook for 2-3 minutes to deepen flavors.
5. Combine ingredients: Return the browned beef to the pots. Pour in beef broth, ensuring the meat and vegetables are covered. Bring to a boil over high heat.
6. Simmer the stew: Reduce heat to low or medium-low, cover, and let simmer gently for about 2.5 to 3 hours. Stir occasionally to prevent sticking and to ensure even cooking. Check seasoning and add salt as needed.
7. Add potatoes: About 45 minutes before serving, add diced potatoes. Continue simmering until potatoes are tender and the beef is melt-in-your-mouth tender. Adjust seasoning if necessary.
8. Thicken the stew: In a small bowl, mix flour with a few tablespoons of cold water to create a slurry. Gradually stir into the stew to thicken, simmering for an additional 10 minutes until thickened to your liking.
9. Final taste and serve: Remove bay leaves, taste and adjust seasoning. Serve hot, ideally with crusty bread or rolls for a complete hearty meal.

Tips

• Substitutions: Use beef brisket or shank if chuck isn’t available. For gluten-free options, substitute flour with cornstarch or arrowroot powder.
• Storage: The stew can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
• Common mistakes: Avoid overcrowding the pots when browning meat; it causes steaming instead of searing. Also, don’t skip the initial browning step for depth of flavor.
• Cooking in bulk: Use multiple large pots or a commercial-sized cooker. Stir regularly to prevent sticking and ensure even heat distribution.

Serving Suggestions

Serve the beef stew hot, accompanied by crusty bread, dinner rolls, or buttered baguette slices. A side of simple green salad or steamed green beans complements the richness of the stew beautifully. For a more festive touch, garnish with chopped parsley or fresh thyme before serving.

Variations

For a different flavor profile, consider adding mushrooms, parsnips, or peas during the last 15 minutes of cooking. You can also spice it up with a dash of cayenne pepper or smoked paprika for a smoky twist. To make it more hearty, add barley or beans during the simmering process.

Storage and Reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat in a large pot over medium heat, stirring occasionally. It’s best to reheat the stew gradually to prevent splitting or overcooking the meat and vegetables. Reheat for about 15-20 minutes or until steaming hot throughout.

Frequently Asked Questions

Can I prepare this stew in advance?

Yes, you can prepare the beef stew a day ahead. In fact, the flavors often deepen after resting. Just store it in the refrigerator and reheat thoroughly before serving.

How do I make the stew thicker if it’s too watery?

If the stew is too thin, stir in a slurry of flour or cornstarch (about 2 tablespoons flour or cornstarch mixed with cold water) and simmer for another 10-15 minutes until it reaches your desired thickness.

Can I use frozen beef or vegetables?

Yes, you can use frozen beef or vegetables. Just ensure they are fully thawed before adding to the stew to prevent excess moisture and ensure even cooking.

Is it possible to make this stew vegetarian?

Absolutely. Substitute the beef with hearty vegetables like mushrooms, eggplant, or seitan, and replace beef broth with vegetable broth. Adjust seasonings to enhance flavor.

What is the best way to keep the stew warm for serving?

If serving at a large event, keep the stew warm in a chafing dish or a slow cooker on low heat. Stir occasionally to prevent sticking and ensure it stays hot and flavorful until serving time.

How long does it take to cook in a slow cooker?

For slow cooker preparation, brown the beef first, then combine all ingredients and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and flavors meld well.

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