Serve this crowd-pleasing slow-cooker banana coconut pudding for dessert and you’ve fed an army without much effort.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Beef Stew for a Crowd is available near the end of this post.
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The ingredient list;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 3/4 pounds of Bacon
- 5 pounds of Beef Top-Round
- Extra Virgin Olive Oil
- 8-10 Yukon Gold Potatoes
- Beef Stock
- Strongly Brewed Coffee
- Worcestershire Sauce
- Ground Thyme
- Dried Rosemary
- Bay Leaves
- Salt and Pepper
- Seasoning Salt
- Garlic Powder
- Parsnips
- Carrots
- Frozen Italian Green Beans
- Frozen Peas
- Jarred Cocktail Onions
- Cornstarch
- Water
- Kitchen Bouquet (optional)
Kitchen tools and equipment needed;
- Large Skillet
- Large Slotted Spoon
- Extra-Large Covered Roaster
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Vegetable Peeler
- Bench Scraper
- Large Containers for Storage
This is what I originally wrote about this homemade beef stew back in 2011 when I made it for my husband’s family;
I’m pleased and relieved to report that my beef stew was a huge success at the gathering we’d hosted for my husband’s immediate family on new years day. Considering he’s one of 8 children, it’s no small accomplishment to please all of them in one fell swoop. This stew comfortably fed approximately 25 hungry people and won rave reviews from each.
It’s important to note that I made this stew a day in advance of the party, so all the flavors had a chance to meld and marry. Then, on the day of the party, it was easy just to pop it in the oven at a low temperature (325-degrees) to heat through, develop the flavors, and tenderize the meat.
All that being said, there is one giant pot of beef stew coming your way. I hope you’re hungry!!
The easy instructions;
Make this beef stew recipe a day in advance for the best flavor.
- In a large skillet, brown the bacon until just crispy.
- Place the browned bacon in an extra-large pot with a lid. Set aside.
- In the same skillet, add the bite-sized pieces of beef and brown (in batches). Season with salt and pepper.
- After the beef is browned, add it to the same large pot with the bacon.
- Dice the potatoes into bite-sized pieces and stir them into the pot with the browned beef and bacon.
- Add the beef stock and coffee into the skillet along with the bay leaves, dried herbs, and remaining seasonings. Stir well.
- Peel and dice the parsnips and carrots into bite-sized pieces and add them to the pot along with the seasoned beef broth and coffee mixture.
- Cut the frozen Italian green beans into bite-sized pieces and add them to the pot along with the frozen peas, and the cocktail onions and their liquid.
- Cover the pot and refrigerate for at least 6 hours (recommended, but optional).
- To cook, preheat the oven to 325-degrees and allow the refrigerated stew to sit on the counter for 30 minutes.
- Place the uncovered stew in the oven and cook for 2 hours, uncovered, and two hours covered.
- Before serving, thicken the gravy by stirring cornstarch into hot water and stir it into the pot along with a little Kitchen Bouquet to deepen the color, if desired.
- Simmer on the stovetop (or return to the oven) stirring occasionally until the sauce thickens.
- Serves 25-30 very hungry people.
Do I have to make this in advance?
- No, but the flavors will have a chance to marry and improve if allowed to sit in the refrigerator for that extra time together.
- Plus, if you’re entertaining, having it already made will be one last thing you’ll have to worry about on the day of the party.
Will this stew freeze well if I have leftovers?
- Certainly! I recommend cooking it first and then portioning it out into smaller freezer-safe containers.
- Freeze for up to 2 months.
What if I don’t like parsnips and/or carrots? Do I have to use them?
- Nope, you can tailor this beef stew to your own tastes and preferences. However, I do recommend (if substituting them) to substitute with other hearty root vegetables that will hold up to the long cooking time, and not fall apart.
- Might I recommend celery root, turnips, rutabagas?
- Or, leave the root vegetables out entirely and add more potatoes instead.
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For more crowd-pleasing recipes click on the following titles for;
- Extra Cheesy Spaghetti Stuffed Meatloaf (pictured below)
“Your family and friends won’t believe their eyes when you cut into this Extra Cheesy Spaghetti Stuffed Meatloaf. It’s two classic family recipes rolled into one delicious main course. Talk about a crowd-pleaser!“
- Family Reunion Pulled Pork Sandwiches (pictured below)
“When you want to feed a crowd, but you don’t want to fuss, reach for this Family Reunion Slow Cooker Pulled Pork Sandwiches recipe and everyone will be happy, and well-fed!!
- Make-Ahead Apple Croissant Breakfast Casserole (pictured below)
“Treat your family and friends to a breakfast gift this year with this Easy Make-Ahead Croissant Apple Breakfast Bake. It will be a deliciously sweet start to a very wonderful day!“
- Beef Stew for a Crowd (pictured below) This is the place!!
Below is the printable recipe card for today’s Beef Stew for a Crowd along with the nutritional information.
- 3/4 pound bacon
- 5 pounds beef top round cut into bite-sized pieces
- salt and pepper to taste
- 1 tablespoon garlic powder
- 2 teaspoons seasoning salt
- 3 tablespoons olive oil
- 8 medium Yukon gold potatoes cut into bite-sized pieces
- 8 cups beef stock
- 1 cup strongly brewed coffee
- ¼ cup Worcestershire sauce
- 3 medium bay leaves
- 1½ teaspoons dried thyme
- 1½ teaspoons dried rosemary
- 6 medium parsnips peeled and cut into bite-sized pieces
- 8 medium carrots peeled and cut into bite-sized pieces
- 1 bag frozen Italian green beans
- 1 bag frozen peas
- 3 jars whole cocktail onions
- ¼ cup cornstarch
- 1 cup warm water
- 2 tablespoons Kitchen Bouquet optional
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Cut and brown approximately 3/4 lbs. bacon in a large, heavy-duty skillet, over high heat. Place the bacon into a very large covered roaster pan.
-
Working in batches, season the beef with salt and pepper to taste. Brown the beef in the olive oil and bacon drippings remaining in the skillet.
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Remove the meat with a slotted spoon when browned and add the browned beef to the bacon in the roaster pan.
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Add the prepared diced potatoes to the beef and bacon in the roaster and stir well to combine.
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Add the beef stock, brewed coffee, and Worcestershire sauce to the skillet, and bring to a simmer, making sure to scrape up all the browned bits from the bacon and beef found on the bottom of the pan.
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Stir in the dried herbs, garlic powder, and bay leaves.
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Add the chopped parsnips, carrots, green beans, peas, and onions with their liquid to the roaster pan and stir well to combine.
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Season the ingredients in the roaster pan liberally with salt and pepper, remembering there are A LOT of ingredients in there. I’d say at least 1 tablespoon salt and ½ tablespoon pepper.
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Pour the simmering liquid carefully into the roaster pot and stir well to combine. If needed, add more water to cover the ingredients 3/4’s way.
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Cover the roaster pan and refrigerate at least 6 hours (recommended).
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Preheat oven to 325-degrees and allow the chilled stew to sit on the counter for 30 minutes.
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Add the roaster pot to the oven and cook, uncovered for 2 hours.
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Remove the lid to the roaster and cook an additional 2 hours in the 325-degree oven.
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Remove the roaster from the oven.
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Stir together the cornstarch and 1 cup warm water. Slowly pour the cornstarch mixture into the pan and stir well. Simmer on the stovetop (or place the roaster back in the oven) and stir occasionally until the gravy thickens.
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Add the Kitchen Bouquet browning sauce if desired.
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Spoon the stew into bowls and serve with crusty bread.
Please season with salt and pepper along the way.
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed today’s crowd-pleasing recipe for Beef Stew as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
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This was so delicious. Almost thought about asking you if you wanted us to take any home. 🙂
Wow Renee, that's a big pot of delicious looking stew! I'm sure everyone's tummies were full and smiles were on all their faces.
That looks fantastic!!! Great job girl!!!
Oh, so comforting and hearty looking!
Looks delicious,Renée! That would definitely be a Super Bowl party crowd-pleaser!
Stew just seems to be one of those things that pleases everyone.
I have made this stew recipe at least four times–for family and for parties. It is my go-to stew. Thanks for a winner!
Your style is very unique in comparison to other folks I
have read stuff from. Many thanks for posting when you’ve got the opportunity, Guess I’ll just bookmark this site.
Thank you. I’ll take that as a huge compliment!
We served this yesterday afternoon to “feed a crowd” and everyone loved it! The flavor was fantastic! We also enjoyed being able to do all the prep the day before and simply slow-cook in oven the day of our event. The only changes we made to the original recipe were to add mushrooms to the ingredients list and we used a full pound of bacon. Thank you for this recipe!
Hi, Jan!
Thank you so much for letting me know this recipe was a success for you! It makes my heart happy to hear it!!
I’m glad you also made it your own by tweaking the recipe to suit your tastes.
As far as I’m concerned, you can never go wrong with adding more bacon, and I think the mushrooms were a fabulous addition!
Wish I could have had some! 🙂
Thanks again for taking the time to comment! Love it!
Have a wonderful day, and stay warm!!
Renee
This is my go-to recipe when I need to feed a large crowd of hungry guys (and gals!). I have made this a few times for our club events and get raves every time! I am considering also replacing 2 cups of the beef broth with a nut brown ale. Thoughts?
I love the idea of using some nut brown ale!
I think it’s a brilliant idea and will give this tasty stew even more complexity of flavor!
So smart, Lauri!!
I’m thrilled that this is your go-to recipe.
I couldn’t have asked for anything better!
Thanks so much!
Renee
Pure comfort food! And so easy!
This beef stew is the classic Fall comfort food! It’s a good thing that you’ve made it to feed a crowd because, I’m going to need it! Delish!