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Ingredients
- 5 lbs 1/2 inch cubes beef stew meat
- 10 gallons water
- 10 bay leaves
- 1 Tbsp back pepper
- 1/2 cup dried parsley
- 10 lbs diced potatoes
- 5 lbs diced celery
- 5 lbs diced carrots
- 3 lbs chopped onionss
- 24 oz LS beef base
- 24 oz beef base
Directions
- Place meat, water, bay leaf and pepper in pot; simmer 1 to 1 1/2 hours or until meat is tender. Drain stock from meat; refrigerate meat; put stock in refrigerator; chill until fat rises to the top; discard fat.
- Measure stock after fat has been discarded. If there is less than 1 3/4 gallons of stock, add enough water to total that much; return stock to heat.
- Add potatoes and vegetables to beef stock; simmer 30 minutes.
- Add cooked meat to soup; simmer another 5 minutes and serve hot; remove bay leaves before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 45338g | |
| Calories 3803 | |
| Calories from Fat 102 | 3% |
| Total Fat 11.87g | 15% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4781mg | 199% |
| Potassium 26486mg | 757% |
| Total Carbs 853.83g | 228% |
| Dietary Fiber 167.3g | 558% |
| Sugars 160.02g | 107% |
| Protein 104.11g | 167% |
