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A blue bowl filled with a serving of Beef Stew for a Crowd with carrots and parsnips.
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4.50 from 16 votes

Beef Stew for a Crowd

Hot, hearty, comforting and utterly delicious! Beef Stew for a Crowd is best made in advance which is perfect for entertaining!
Prep Time30 minutes
Cook Time4 hours
chill time6 hours
Total Time4 hours 30 minutes
Course: beef, Main Course
Cuisine: American Comfort Food
Servings: 25 servings
Calories: 232kcal
Author: Renee Goerger

Ingredients

  • ¾ 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 pearl onions not pickled onions
  • ¼ cup cornstarch
  • 1 cup warm water
  • 2 tablespoons Kitchen Bouquet or dark molasses optional for color and flavor
US Customary - Metric

Instructions

  • Cut and brown approximately ¾ 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. 
  • Remove the meat with a slotted spoon when browned and add the browned beef to the bacon in the roaster pan.
  • Add the prepared diced potatoes to the beef and bacon in the roaster and stir well to combine.
  • 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.
  • Stir in the dried herbs, garlic powder, seasoning salt, and bay leaves.
  • Add the chopped parsnips, carrots, green beans, peas, and onions with their liquid to the roaster pan and stir well to combine. 
  • 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.
  • Pour the simmering liquid carefully into the roaster pot and stir well to combine. If needed, add more water to cover the ingredients ¾'s way.
  • Cover the roaster pan and refrigerate at least 6 hours (recommended).
  • Preheat oven to 325-degrees and allow the chilled stew to sit on the counter for 30 minutes.
  • Add the roaster pot to the oven and cook, covered, for 2 hours.
  • Remove the lid to the roaster and cook an additional 2 hours in the 325-degree oven.
  • Remove the roaster from the oven.
  • 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.
  • Add the Kitchen Bouquet browning sauce (or molasses) if desired for a darker, richer color.
  • Spoon the stew into bowls and serve with crusty bread.

Notes

May be frozen in an airtight container (after cooling) for up to 4 months.
May be stored in the refrigerator (after cooling) in an airtight container for up to 7 days.
Aunt Nellies is the brand of jarred pearl onions I use.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 7g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 531mg | Potassium: 644mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3415IU | Vitamin C: 8.8mg | Calcium: 43mg | Iron: 2.7mg