You want about 1 quart of stew for each 3 people, so about 26 quarts. Each roaster should not be filled more than 3/4 full, so two roasters would be just right for this quantity with everything in it. If you cook ahead, for safety sake take the stew out of the roaster cooking pans and chill in baggies or 2" layers in other pans; if left in the big roaster cooking pans it will not cool quickly enough to be safe.

You want a recipe with at least 14 pounds of lean stew meat (18-20 would not be too much). Equal weight of carrots, 10 pounds of onions, 20-25 pounds of potatoes. Use beef consomme, canned beef bouillon or stock, or a beef broth made from a top quality base such as "Better than Bouillon Beef Base", DO NOT use plain water. Diners and budget permitting, a bottle of red wine simmered in the gravy is never amiss. Chop the leaves from a whole bunch of fresh parsley and stir in about a half hour before serving.

I always brown my beef in butter before stewing, adds greatly to the flavor.