| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Beef, For a crowd, Soups & ste |
50 |
Servings |
INGREDIENTS
| 8 |
lb |
Boneless beef chuck, cut into 1/2" cubes |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Salt |
| 2 |
ts |
Ground black pepper |
| 1/2 |
c |
Vegetable oil |
| 4 |
|
Garlic cloves, minced |
| 2 |
|
Bay leaves, whole |
| 2 |
ts |
Dried thyme |
| 6 |
qt |
Water |
| 60 |
oz |
Tomato sauce (four 15-ounce cans) |
| 46 |
oz |
Tomato juice (one 46-ounce can) |
| 12 |
|
Beef bouillon cubes |
| 2 |
c |
Medium pearl barley |
| 2 |
lb |
Potatoes, peeled and cubed |
| 1 1/2 |
lb |
Carrots, sliced |
| 1 |
lb |
Chopped cabbage |
| 1 |
lb |
Onions, chopped |
| 16 |
oz |
Frozen green beans (one 16-ounce bag) |
| 16 |
oz |
Frozen peas (one 16-ounce bag) |
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
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.
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@i1.net> on Mar 19, 1997
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