Recipe: Beef Stew


  • 3 cups whole wheat flour
  • 1 tablespoon 1 ½ teaspoons garlic powder
  • 1 tablespoon paprika
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon dried thyme
  • 10 pounds 4 ounces Michigan beef stew meat, raw, lean, ½-inch cubes
  • ½ cup canola oil
  • 3 cups fresh onions, diced ¼-inch
  • 1 gallon 2 quarts low sodium beef broth
  • 2 quarts 2 ½ cups frozen carrots, sliced
  • 1 quart 1 cup fresh celery, ½-inch dice
  • 2 quarts ½ cup fresh red potatoes, unpeeled, 1-inch dice
  • 2 quarts frozen green peas


Combine flour with spices in a large bowl. Stir well. Coat beef cubes with half of flour mixture and stir well. Set aside remaining flour mixture.

Heat oil in a roasting pan (20” x 17” x 7”) over medium high heat. Cook beef until golden brown, about 5 minutes, stirring often. Recommended to cook in batches of 25. Remove beef and set aside. In the same pan, add onions and remaining flour mixture. Reduce heat to low. Cook for 2 minutes, stirring constantly.

Add beef broth to a large stock pot. Scrape bottom of pot and stir well. Bring to a boil. Add beef cubes and stir well. Reduce heat to low. Cover and simmer for about 2 hours or until beef is tender. (Critical Control Point: Heat to 165°F or higher for at least 15 seconds.)

Add carrots, celery, and potatoes to stock pot. Cook for about 15 minutes or until vegetables are tender. Fold in green peas and cook for 3 minutes. Do not overcook. (Critical Control Point: Heat to 165°F or higher for at least 15 seconds.)

Pour beef stew into 2 steam table pans (12” x 20” x 4”). (Critical Control Point: Hold for hot service at 135°F or higher.)

Yield: 50 servings

Recipe courtesy of What's Cooking? USDA Mixing Bowl.