Yield: 50 Servings
Measure | Ingredient |
---|---|
8 pounds | Boneless beef chuck, cut into 1/2\" cubes |
1 cup | All-purpose flour |
1 tablespoon | Salt |
2 teaspoons | Ground black pepper |
½ cup | Vegetable oil |
4 \N | Garlic cloves, minced |
2 \N | Bay leaves, whole |
2 teaspoons | Dried thyme |
6 quarts | Water |
60 ounces | Tomato sauce (four 15-ounce cans) |
46 ounces | Tomato juice (one 46-ounce can) |
12 \N | Beef bouillon cubes |
2 cups | Medium pearl barley |
2 pounds | Potatoes, peeled and cubed |
1½ pounds | Carrots, sliced |
1 pounds | Chopped cabbage |
1 pounds | Onions, chopped |
16 ounces | Frozen green beans (one 16-ounce bag) |
16 ounces | Frozen peas (one 16-ounce bag) |
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 1-½ to 2 hours or until vegetables and meat are tender. Remove bay leaves. Makes 50 servings.
NOTES : This dish was submitted to the magazine by Elsie Schimmer of Grand Island, Nebraska.
Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West" <classact@...> on Mar 19, 1997