BEEF STEW FOR A CROWD
Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.-Jackie Holland, Gillette, Wyoming
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 739mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
MEATLOAF FOR A LARGE FAMILY GATHERING
Steps:
- Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours.
- In a small bowl, mix all the ingredients together.
STEW FOR A CROWD
Need a no-fuss feast to feed a crowd? With lots of meat and vegetables, this big-batch stew is sure to satisfy. -Mike Marratzo, Florence, Alabama
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 120 (1-cup) servings.
Number Of Ingredients 17
Steps:
- Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings. , Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. , Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through. , Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 434mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
MEAT LOAF FOR 120
A friend of mine gave me this recipe, which was a favorite at 4-H camp. People are pleasantly surprised to see such a down-home entree offered to a large group.-Joanne Shew Chuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 120 servings.
Number Of Ingredients 13
Steps:
- Combine beef, eggs, oats, tomato juice, onions, salt and pepper. Form into 16 loaves. Place in 9x5-in. loaf pans. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350° for 1-1/2 to 2 hours or until no pink remains, basting once with remaining sauce.
Nutrition Facts :
CRACKER BARREL MEATLOAF (FOR A LARGE CROWD!)
Make and share this Cracker Barrel Meatloaf (for a large crowd!) recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h30m
Yield 42 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a very large bowl and mix thoroughly.
- Place in 3 loaf pans and press down with spoon.
- Bake at 300°F for 60 minutes.
- Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice.
- Spread ½ cup of ketchup over each loaf.
- For a delicious variation, use my Banana Ketchup - Recipezaar recipe ID# 24945.
- Cut into portions 5 to 6 ounces each and keep warm.
MEAT LOAF STEW
Cooking hearty vegetables alongside makes this meat loaf an easy meal in one. I've made the recipe many times since I received it from a friend years ago. - Marian Tobin, Underhill, Vermont
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place potatoes, whole onions and carrots in a Dutch oven. Cover with water. Bring to a boil; boil for 15 minutes., Meanwhile, in a large bowl, combine milk, egg, bread crumbs, chopped onion, salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf in a large roasting pan. Drain vegetables; arrange around loaf. Combine the soup, water, brown sugar and mustard; pour over meat loaf and vegetables., Cover and bake at 350° for 1-1/2 hours or until a thermometer reads 160° and vegetables are tender.
Nutrition Facts : Calories 487 calories, Fat 11g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 674mg sodium, Carbohydrate 67g carbohydrate (23g sugars, Fiber 8g fiber), Protein 30g protein.
MEATLOAF FOR A CROWD
This is my basic, and favorite, meatloaf recipe. I've played around with the recipe many times, but it is so good, just as it is, that it has always remained one of my favorite comfort foods. It's juicy, tender, and very flavorful without ketchup, brown sugar or a slew of ingredients. We love it so much that I usually make the...
Provided by Tere Gill
Categories Meatloafs
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Gather and prep ingredients. Preheat oven to 400° F.
- 2. In a large bowl, combine oatmeal, salt and pepper. Set aside.
- 3. Pulse tomatoes in food processor to lightly chop (do not puree!) or use kitchen shears to cut/chop tomatoes in their can. Set aside. (NOTE: You could use a can of diced tomatoes, but the texture will be negatively affected.)
- 4. Place ground beef in the bowl with the oats; add 2 cups of the chopped tomatoes and juice (reserve remainder for topping,) 1/2 cup chopped onion and 3 beaten eggs.
- 5. (Note: At this point, food safe plastic gloves are recommended, but optional. Also, for easier removal from pan, you may wish to place a parchment paper "sling" in each of 2 loaf pans before adding meat mixture.)
- 6. Use hands to combine the ingredients thoroughly, but try to avoid overworking the mixture.
- 7. Divide into 2 equal portions; place in loaf pans, patting mixture down well to remove air pockets.
- 8. Bake at 400° F, on middle rack, for 45 minutes.
- 9. Remove from oven, drain off as much of the liquid as possible.
- 10. Equally pour and spread 1/2 of reserved tomatoes & juice over top of each meatloaf; return to oven and bake for additional 15 to 30 minutes, or until internal temperature reaches 165 degrees F.
- 11. Remove from oven and allow to cool for several minutes, or more, before slicing and serving. Cover and refrigerate leftovers. May be frozen raw, then thawed in refrigerator before baking, if using fresh, not frozen ground beef.
COMPANY IS COMING-MEAT LOAF FOR A CROWD
Why not try this great tasting meat Loaf that is sure to please most appetites. It is hearty, comforting & full of flavor, & a great way to impress without breaking the bank & be insured that everyone will get enough & not leave the table hungry. This is a healthier alternative to traditional meat loaf, since it is made with lean...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 1h50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Combine onion soup mix with evaporated milk, stir and allow to sit until onions are rehydrated about 10 to 15 minutes. Spray a Half Sheet Cake Pan with non stick cooking spray and set aside till needed. I also like to use foil for easier clean up.
- 2. In a large mixing bowl add the ground turkey and ground beef. Process texas toast into bread crumbs, and then sprinkle over meat.
- 3. Crack eggs and add to mixing bowl of ground meats, then add chopped onions, bell pepper, spices, chopped parsley, & Hunts Manwich, then add the evaporated milk mixture, now proceed to combine thourgly. I like to use my hands for this part, but use what ever method you are most comfortable with.
- 4. After meat mixture has been thourgly combined, divide mixture evenly & shape into 2 loaves, and put in prepared pan. Divide catsup evenly to cover top of both meat loaves.
- 5. Bake in pre heated 350 degree F. oven for 1 hour and 15 minutes. Remove from oven and let sit for 15 minutes then slice and serve.
- 6. NOTE YOU CAN DIVIDE THIS RECIPE IN HALF OR BAKE BOTH AND SAVE ONE FOR ANOTHER MEAL AT A LATER TIME.
COMFORTING BEEF STEW
This slow-cooked beef stew just screams comfort to me. It's also family-friendly-my toddlers gobble it right up! -Courtney Percy, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 375 calories, Fat 20g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
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