I am part of a team cooking for a crowd of 25 (+ the 6/8 of us) for an auction dinner. We are trying to recreate a French meal we did together, where I cooked Julia's Beef Bourguignon. I loved doing it, but was wondering if anyone had any thoughts about doing it for 30+ people. . . it isn't the labor that concerns me as I can peel the 6 million little onions, do the mushrooms, etc. over days, but rather wonder what kind of vessel I can reasonably do it in, and those kind of logistics.
The recipe serves 6, and uses 3# of beef. So, if I plan for 30, we are looking at #15 lbs of beef, 15 cups of stock, and of course, about 3 bottles of wine. Good times!
Normally I do it in a Le Creuset casserole, but do you think I should do it in one big stock pot? Do three batches and combine them?
Any help/experience is appreciated!
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