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| 8 x ca. 450 g | Boneless beef chuck, cut into 1/2" cubes |
| 1 Tasse | all-purpose flour |
| 1 Esslöffel | salt |
| 2 Teelöffel | black pepper ground |
| 1/2 Tasse | vegetable oil |
| 4 | cloves garlic minced |
| 2 | Bay leaves, whole |
| 2 Teelöffel | thyme dried |
| 6 ca. 1 Liter | water |
| 60 x ca. 30 g | Tomato sauce (four 15-ounce cans) |
| 46 x ca. 30 g | Tomato juice (one 46-ounce can) |
| 12 | Beef bouillon cubes |
| 2 Tasse | Medium pearl barley |
| 2 x ca. 450 g | Potatoes, peeled and cubed |
| 1 1/2 x ca. 450 g | Carrots sliced |
| 1 x ca. 450 g | cabbage chopped |
| 1 x ca. 450 g | onions chopped |
| 16 x ca. 30 g | Frozen green beans (one 16-ounce bag) |
| 16 x ca. 30 g | Frozen peas (one 16-ounce bag) |
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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 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. Makes 50 servings.
Island, Nebraska.
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