Cooking for a crowd of 20- Make one simple recipe & incorporate with three more!

Have you invited some guest suddenly or they self-invited in your house in half-day of notice? Sometimes 4-5 people of the guest group are manageable but if it’s more than 10 or double; it’s really something to worry.

Well don’t worry; we have the best solution for cooking for a crowd of 20. You can prepare three dishes by cooking only one single meal. And you can make it with all simple ingredients from your kitchen. So put on your apron, bring out your utensils and cut veg board from the cupboard and start cooking to conquer the ultimate battle of the feast!

Cooking for a crowd of 20

Ingredients for Beef stew

  • 5 kg quality freshly diced beef.
  • 5 teaspoon of thinly sliced gingers.
  • 5 tablespoon plain flour.
  • 5-liter organic beef or vegetable stock.
  • 5 fresh bay leaves.
  • 5 stick of celery.
  • 5 tablespoon olive oil.
  • 5 largely diced onion.
  • 10 sprigs of fresh rosemary.
  • 10 medium leeks.
  • 10 carrots. Cut them into medium cube shapes.
  • 10 tablespoons tomato purée.
  • 10 tablespoons grated horseradish.
  • 20 sprigs of fresh thyme. If you are using dried thyme make it 6-7 teaspoon.
  • 1 large garlic (with 8-10 cloves). Peeled roughly sliced.
  • 375 g red lentils.
  • The salt, according to test.
  • A generous amount of freshly crushed black paper.

How to prepare?

Preheat a large baking tray where the beef, ginger, and little bit of olive oil will go. Add some salt and a generous amount of black pepper on the meat. Toss them well and put the baking tray in the oven at 300 C for 20 min.

In meanwhile, we will prepare our vegetables. Take a large stock pan and heat up. Your stove should be on medium heat. Add the rest of the oil warm it up and add all onion, and veggies (except the tomato puree). The spices will go after 5 min. If you are using fresh thyme and rosemary finely chop them before add. You can add few cloves at this time, but it’s optional. It will bring a lot of flavor in your meat.

Stir the veggies and spices, they will release some water and later dried out. Now add 500 ml of beef stock. You can add red wine or beer if you want to but it’s also optional. Give it a good stir. Now it’s time to add our flour, the thickening agent. Also, add tomato puree to the broth. Cook them all for 5 min in high heat and then turn the heat low. If there is dark-brown caramelization side or bottom of the pot, scrape them and mix with your vegetable+broth. They hold up lots of flavors that you should not miss!

Its 20 min and your beef are ready to put in the pot. The meat should be searing and browning. You can do this part of browning on a pan if you want. Make sure all piece are well seasoned and browned adequately. Now put the beef in the pot and add rest of the broth and give them a good stir. Put the pan in the oven for 5-6 hours at the same temperature. You can cook it in the gas stove in low temperature for 4-5 hours.

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Serving the Beef stew

We said earlier you can incorporate the dish with others; like the mashed potato, or you can serve it with freshly boiled pasta. Serve a great combo of pasta, beef stew and some cheez on top at a dinner party. Or you can make soup and serve it with crostini buns. Take some stew in a separate pan add some boiling water to bring it soup consistency.

The time given here is right to bring the best test out of the dish but if you are in a rush you can deduct 1/2 hrs or until the meat is well tendered. So enjoy your rich, flavorful beef stew individually or with other dish or however you like with your friends.

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