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Foodgeek: |
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Rating: |
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Servings: |
50 servings |
Prep. Time: |
1:00 |
Total Time: |
2:30 |
Ingredients: |
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8 lb. boneless beef chuck, cubed
1 cup all-purpose flour
1 tbsp. salt
2 tsp. pepper
1/2 cup cooking oil
4 cloves garlic, minced
2 bay leaves
2 tsp. dried thyme
6 qt. water
4 cans (15 oz. each) tomato sauce
1 can (46 oz.) tomato juice
12 beef bouillon cubes
2 cups md. pearl barley
2 lb. potatoes, peel and cubed
1-1/2 lb. carrots, sliced
1 lb. cabbage, chopped
1 lb. onions, chopped
1 pkg. (16 oz.) frozen green beans
1 pkg. (16 oz.) frozen peas
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Directions:
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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 veggies; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until veggies and meat are tender. Remove bay leaves.
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