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Tripling a stew recipe - help?

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Tripling a stew recipe - help?

waver | Nov 29, 2011 06:49 PM

I'm thinking of making the Silver Palate veal stew with cepes recipe as posted here: http://homecooking.about.com/od/beefr....
I've made this recipe before and it is really special. But now I need to serve around 20 guests, there will be a lot of side dishes (its a potluck where the hosts - us - provide the main course and all the other guests bring salads/cheese/bread etc.) and I'll also make a vat of mashed potatoes.
Can I simply triple the recipe or with that lead to too much creme de cassis or sage or any of the other ingredients? Has anyone made it recently? Do I really need to triple it?

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