(40 servings)

16 lb. boneless stew meat,
dusted with flour
4 chopped onions
4 tsp. garlic powder
3 Tbsp. salt
6 tsp. pepper
12 Tbsp. lemon juice
3 Tbsp. sugar
6 tsp. paprika
2 c. oil
1 large green pepper

Brown onions in oil and remove. Add meat and brown. You may
have to add oil as you brown. Add onions and seasonings. Add chopped
green pepper and enough water to cover the meat, about 2-inches. Bring
to a boil and then turn to simmer. Cook until meat is tender, about 2
hours. Precook 3 pounds carrots and 10 pounds potatoes. Add vegeta-
bles to meat when the meat gets tender. Thicken with flour and water
until the stew thickens. Cook 20 minutes longer. This will fill an
electric roaster. Should serve 40 to 45 people, 1 cup servings.