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Big-Batch Beef Stew

Yield 2 gallons


  • 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

How to Make It

  1. 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.

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

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