Big-Batch Beef Stew

Oxmoor House
2 gallons


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6 pounds lean beef for stewing, cut into 1-inch cubes
6 large onions, chopped
3 pounds carrots, scraped and cut into 1/2-inch slices
3 cloves garlic, crushed
3 cups water
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried whole thyme
2 bay leaves
4 pounds potatoes, peeled and cubed
1 (29-ounce) can tomato sauce
1 (12-ounce) can beer


Brown meat in a large stockpot over medium heat. Add onion; sauté until tender. Stir in carrots, garlic, water, Worcestershire sauce, and seasonings; bring to a boil. Reduce heat; cover and simmer 1 hour.

Add potatoes, tomato sauce, and beer; stir well. Simmer, uncovered, 1 hour or until vegetables are tender. Discard bay leaves.

Created date

February 2010