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Stew for a Crowd

25 pounds beef stew meat
5 pounds onions, diced (about 16 cups)
2 celery stalks, cut into 1-inch pieces (about 14 cups)
About 5 quarts water
1/2 cup browning sauce (optional)
1/4 cup salt
3 tablespoons garlic powder
3 tablespoons dried thyme
3 tablespoons seasoned salt
2 tablespoons pepper
12 bay leaves
15 pounds red potatoes, cut into 1-inch cubes (about 16 cups)
10 pounds carrots, cut into 1-inch pieces (about 24 cups)
10 cups frozen peas
10 cups frozen corn
4 cups all-purpose flour
3 to 4 cups milkDivide stew meat, onions and celery between several large stockpots. Add water to fill pots half full. Add browning sauce if desired and seasonings. Cover and simmer for about 1 1/2 hours or until the meat is tender.Add potatoes and carrots; simmer for 40 minutes or until vegetables are tender.Add peas and corn; simmer 1 hour longer.Combine flour and enough milk to make a smooth (not runny) paste; add to stew, stirring constantly, until thickened. Remove bay leaves before serving.Yields 120 (1-cup) servings.

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