This recipe comes from Micah Schonberg, a volunteer with the Brethren Nutrition Program. The program is a soup kitchen locates at 4th Street and North Carolina Ave., SE. It feeds between 90 and 160 people a day, Monday through Friday from noon until 1:30pm.
Beef Stew
Serves 130
10-15 lbs of ground beef
14 lbs cubed potatoes
5 lbs chopped carrots
5 lbs chopped celery
3 lbs chopped onions
2 to 5 c flour
3 gallons beef broth
Lots of garlic, salt and pepper
- Cook all the vegetables together in covered 6-inch deep pans at 350F for 3-4 hours
- Cook ground beef separately on uncovered sheet pans for 20 minuts at 300F
- Drain the grease into a pot and mix with 2-5 cups of flour until it is a very thick paste
- Stir paste into about 3 gallons of beef broth to make gravy. Add the beef, garlic, salt, pepper, and any other spices you want
- Combine the gravy with the cooked vegetables shortly before serving
- Serve with chicken soup made from scratch, Panera bread, and dessert.
Note: This meal is incomplete without at least 100 people to share it, plenty of loud controversy over a recent football game, and a whole lot of love.
