20 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons salt
5 teaspoons pepper
5 teaspoons dried thyme
15 (10 3/4 ounce) cans condensed cream
    of mushroom soup, undiluted
4 cups water
4 cups chopped onion
2/3 cup chopped fresh parsley
2 1/2 teaspoons browning sauce (optional)
6 1/2 to 7 pounds long grain rice, cooked

Combine beef, salt, pepper and thyme; mix well. Place in five greased 13 x 9-inch baking pans. Bake, uncovered, at 400 degrees F 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 degrees F for 1 1/2 to 2 hours or until the beef is tender.

Serve over rice.

Yields 75 servings (3/4 cup rice and 3/4 cup beef with sauce).