20 lbs. pot roast
8 lbs. potatoes
6 lbs. carrots
1 (20 oz.) pkg. frozen peas
1/3 sm. jar beef bouillon
1/2 c. flour for thickening
8 lbs. onions
4 c. chopped celery
3 tbsp. salt
1 tsp. pepper
Bay leaves

Bone the roasts; cube the meat and save the bones. Put the bones in a large kettle and cover with water. Add 2 chopped onions and 5 or 6 bay leaves and 1 tablespoon salt; simmer 1 1/2 to 2 hours. Remove the bones and add the bouillon and this is your liquid for the stew. You should have about 4 quarts.

Dredge the meat in slightly seasoned flour and brown. Put in a roaster, covered, and bake in a slow 225 to 250 degree oven for an hour. You need 2 very large stew kettles. Divide meat and liquid equally in each. Add the remaining salt and pepper and cook for 1 hour. Then add the carrots, celery and onions and cook another hour. Add the potatoes and cook until tender. Add the frozen peas just before adding the thickening.

NOTE: You may want to "taste" to see if there is enough salt and pepper as you go along.