Ingredients
20 pounds beef stew meat, cut into 1-inch cubes2 tablespoons salt5 teaspoons pepper5 teaspoons dried thyme15 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted4 cups water4 cups chopped onion2/3 cup chopped fresh parsley2-1/2 teaspoons browning sauce, optional6-1/2 to 7 pounds long grain rice, cooked
Preparation
Combine beef, salt, pepper and thyme; mix well. Place in five greased 13-in. x 9-in. baking pans. Bake, uncovered, at 400° for 15 minutes; stir. Bake 15 minutes longer; drain. Combine the soup, water, onion, parsley and browning sauce if desired. Pour over beef; mix well. Cover and bake at 350° for 1-1/2 to 2 hours or until the beef is tender. Serve over rice.
