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 milk

Divide 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.