Time
prep 1:00
total 2:30
Ingredients
| 8 lbs. | 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 | | 1-1/2 gal. | water | | 4 cans (15 oz. each) | tomato sauce | | 1 can (2-7/8 lb.) | tomato juice | | 12 | beef bouillon cubes | | 2 cups | md. pearl barley | | 2 lbs. | potatoes, peel and cubed | | 1-1/2 lb. | carrots, sliced | | 1 lb. | cabbage, chopped | | 1 lb. | onions, chopped | | 1 pkg. (1 lb.) | frozen green beans | | 1 pkg. (1 lb.) | frozen peas |
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Instructions
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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