Beef Stew Recipe for 50 People: Hearty and Delicious

Beef stew is a classic comfort food that’s perfect for feeding a large group. Its rich, savory flavors and tender beef make it a crowd-pleaser, especially when cooked slowly to develop deep taste. This recipe is designed to serve 50 people, making it ideal for big gatherings, church events, or catering needs, ensuring everyone gets a warm, satisfying plate.

Ingredients

• 10 pounds (4.5 kg) beef chuck roast, cut into 1.5-inch cubes
• 4 large onions, chopped
• 8 cloves garlic, minced
• 10 large carrots, sliced
• 8 large potatoes, peeled and diced
• 4 stalks celery, sliced
• 3 cups beef broth
• 3 cups red wine (optional, can substitute with more beef broth)
• 2 cans (14.5 oz each) diced tomatoes
• 1/4 cup tomato paste
• 1/4 cup vegetable oil or olive oil
• 3 teaspoons dried thyme
• 3 teaspoons dried rosemary
• 2 teaspoons paprika
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your large capacity oven or stockpot to medium-high heat. In batches, heat the oil and brown the beef cubes on all sides until nicely seared, about 5-7 minutes per batch. Remove and set aside.
2. In the same pot, add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Return the browned beef to the pot. Stir in tomato paste, diced tomatoes, and beef broth. Mix well to combine.
4. Add sliced carrots, potatoes, celery, thyme, rosemary, paprika, bay leaves, salt, and pepper. Stir to distribute the seasonings evenly.
5. Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and cook in the oven at 325°F (160°C) for 2.5 to 3 hours, or until the beef is tender and the flavors meld. Alternatively, simmer on the stove at low heat for the same duration, stirring occasionally.
6. Check seasoning and adjust salt and pepper as needed. Remove bay leaves before serving.
7. Garnish with chopped fresh parsley and serve hot with bread or over rice for a complete meal.

Tips

• For tender beef, choose chuck roast or brisket, and don’t rush the slow cooking process. It’s key to flavor development and meat texture.
• If you prefer a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir into the stew during the last 15 minutes of cooking.
• Substitutions: Use chicken or vegetable broth if beef broth isn’t available; add extra herbs like parsley or bay leaf for more aroma.
• Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze in portions for up to 3 months. Reheat thoroughly before serving.

Serving Suggestions

Serve this beef stew with crusty bread, dinner rolls, or over a bed of cooked rice or mashed potatoes to soak up the flavorful broth. Pair it with simple green salads or steamed vegetables for a balanced meal. For a more festive presentation, garnish with fresh herbs and a drizzle of olive oil.

Variations

For a different twist, consider adding mushrooms, parsnips, or peas during the last 30 minutes of cooking. You can also swap the red wine for a splash of balsamic vinegar or Worcestershire sauce to deepen the flavor. For a spicy kick, include chopped jalapeños or a dash of hot sauce.

Storage and Reheating

Allow the stew to cool completely before storing it in airtight containers. Refrigerate leftovers within 2 hours of cooking. It will keep well for up to 3 days in the fridge. To reheat, gently warm in a large pot over medium heat, stirring occasionally, for about 15-20 minutes until steaming hot. For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this stew ahead of time?

Yes, preparing the stew a day in advance allows the flavors to meld even more. Store in the refrigerator and reheat gently on the stove or in a slow cooker before serving.

Can I reduce the recipe for fewer people?

Absolutely. Simply adjust the ingredient quantities proportionally. For example, halve the recipe for 25 servings. Be mindful to adjust cooking times accordingly, especially when using smaller quantities in a standard pot.

Is red wine necessary in this recipe?

While wine adds depth and richness, you can omit it and replace with additional beef broth or a splash of balsamic vinegar for acidity. The stew will still be flavorful without it.

What cut of beef is best for stew?

Chuck roast, brisket, or stew meat from the round are ideal because they become tender and flavorful when slow-cooked. Avoid lean cuts that may dry out during long cooking times.

How can I make the stew gluten-free?

Use gluten-free soy sauce or omit thickening agents like cornstarch if you prefer a thinner broth. Make sure all canned ingredients are labeled gluten-free, especially broth and tomatoes.

Can I cook this in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and flavors meld.

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