Elephant Stew For A Crowd Recipes

STEW FOR A CROWD

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.

ELEPHANT STEW

Steps:

• 1. Cut elephant into bit size pieces. (This should take about two months.) Place into a large pressure cooker and add enough water to cover. Add seasonings and cook at 400º for four weeks.
• 2. Add potatoes after 3 1/2 weeks. This will serve 3,800 people. If more are expected, the two rabbits may be added. Do this only if necessary as most people don't like hare in their stew. hahahahaha

ELEPHANT STEW

Steps:

• Cut elephant into bite-size pieces.
• This takes about 2 months.
• Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
• Cook for a couple days.
• If more are expected add the rabbits, but do this only if necessary.
• Most people don't like to find hare in their stew.

ELEPHANT STEW FOR A CROWD

Steps:

• Cut elephant into bite size pieces.
• This should take about 2 months.
• Add enough brown gravy to cover.
• Cook over hot fire for 3 weeks.
• This will serve 3800 people.
• If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.

BEEF STEW FOR A CROWD

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.

BRUNSWICK STEW FOR A CROWD

Steps:

• Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
• Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
• Let boil 30 minutes or until the chicken is done.
• When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
• Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
• Debone and shred the chicken meat and add to the pot.
• Add enough V-8 juice to get the desired consistency.
• Add garlic and seasonings.
• Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
• Taste before serving and add additional seasoning if necessary.