Frank's Recipes! Irish Stew for 50

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Irish Stew for 50

20 lbs. pot roast
8 lbs. potatoes
6 lbs. carrots
1 (20 oz.) package frozen peas
1/3 sm. jar beef bouillon (oxo)
1/2 cups flour for thickening
8 lbs. onions
4 cups chopped celery
3 tablespoon salt
1 teaspoon pepper
5 -6 Bay leaves

Bone the roasts; cube the meat and save the bones. Put the bones in a large kettle and cover with water. Add 2 chopped onions and 5 or 6 bay leaves and 1 tablespoon salt; simmer 1 1/2 to 2 hours. Remove the bones and add the bouillon and this is your liquid for the stew. You should have about 4 quarts. Dredge the meat in slightly seasoned flour and brown. Put in a roaster, covered, and bake in a slow 225 to 250 degree oven for an hour. You need 2 very large stew kettles. Divide meat and liquid equally in each. Add the remaining salt and pepper and cook for 1 hour. Then add the carrots, celery and onions and cook another hour. Add the potatoes and cook until tender. Add the frozen peas just before adding the thickening. Remove bay leaves before serving.

Serves 50

NOTE:
You may want to "taste" to see if there is enough salt and pepper as
you go along.