Ingredients
8 pounds boneless beef chuck, cut into 1/2-inch cubes1 cup all-purpose flour1 tablespoon salt2 teaspoons pepper1/2 cup canola oil4 garlic cloves, minced2 bay leaves2 teaspoons dried thyme6 quarts water4 cans (15 ounces each) tomato sauce1 can (46 ounces) tomato juice1/4 cup beef bouillon granules2 cups medium pearl barley2 pounds potatoes, peeled and cubed1-1/2 pounds carrots, sliced1 pound chopped cabbage1 pound onions, chopped1 package (16 ounces) frozen green beans1 package (16 ounces) frozen peas
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large Dutch oven, brown the meat in oil in batches; drain. Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.
