Yield: 50 Servings
8 lb Boneless beef chuck; cut into 1/2-inch cubes
1 cup All-purpose flour
1 tablespoon Salt
2 teaspoon Pepper
1/2 cup Cooking oil
4 Garlic cloves; minced
2 Bay leaves
2 teaspoon Dried thyme
6 qt Water
4 can (15 oz ea) tomato sauce
1 can (46 oz) tomato juice
12 Beef bouillon cubes
2 cup Medium pearl barley
2 lb Potatoes; peeled and cubed
1-1/2 lb Carrots; sliced
1 lb Cabbage; chopped
1 lb Onions; chopped
1 Bag (16 oz) frozen green Beans
1 Bag (16 oz) frozen peas
Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.