Inside The Kitchen: Beef Stew (Party Size)

I went to Costco the other day looking to get paper towels and toilet paper and saw this beautiful 5 pound package of meat for stew. I got inspired and asked my mother-in-law for her recipe. So GOOD!

I am going to give LARGE quantities for each item – half it if it’s just for a family of 4. I cooked for about 10-12 people.


* 5 lbs of beef cut up for stew
* 1 bunch of carrots
* 5 pound bag of potatoes
* 4 large onions
* stalk of celery
* 3 tomato sauce cans
* 1/2 box of beef stock
* 2 tablespoons of oil


Brown the meat in a bit of oil. Do it in batches because there is a TON to do.

Toss in chopped onion and celery. Cook about 5 minutes. I noticed the pot got a bit liquid-y at this point and I took a baster to remove the excess water. You don’t HAVE to do this – but I did.

Add your tomato sauce and beef stock. Cover and simmer for 2 hours. Stir occasionally. (NO salt or pepper – you know you want to put some in there but you don’t need to. The stock is salty enough)

Meanwhile peel the carrots and chop.

Peel the potatoes and chop. This took a while. 🙂

After the 2 hours are up add the carrots and potatoes. EDITOR’S NOTE: My husband did this part – I ran out with Natalie and he added a bunch of water to the pot. It’s NOT supposed to be this watery!!! It was a mistake and in the end it still tasted great but you don’t need to add anything at this point. It should not be this watery.

Cover and simmer for an additional hour. Just slightly higher than simmer. You want to see a little boil – but not a rolling boil.

And SERVE. I got Italian Bread and we all went to town. It was OH SO GOOD.

Do you have a recipe you’d like to share? I’d love an invite inside your kitchen.

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  1. VroomFondle wrote:

    It looks delicious, but where are the herb and spices for some more complex flavour.
    Also the best way to thicken stew is to add roux. Here’s a link:

    Posted 1.5.12

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