Serves 50

8 lbs. boneless beef chuck, cut into 1/2″ cubes
1 c. all purpose flour
1 Tbsp. salt
2 tsp. black pepper
1/2 c. vegetable oil
4 cloves garlic, minced
2 whole bay leaves
2 tsp. dried thyme
6 qt.. water
60 oz. tomato sauce (4 15 oz. cans)
46 oz. tomato juice
12 beef bouillon cubes
2 c. pearl barley
2 lbs. potatoes, peeled and cubed
1 1/2 lbs. carrots, sliced
1 lb. chopped cabbage
1 lb. onions, chopped
16 oz. frozen green beans
16 oz. frozen peas

Toss beef with flour, salt and pepper.
In a large Dutch oven, brown the meat in batches in oil, drain. Transfer to a large stock pot 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.