8	lbs.	boneless beef chuck, cut into ½" pieces
1	cup	all-purpose flour
1	tbsp.	salt
2	twp.	pepper
½	cup	cooking oil
4	cloves	garlic, minced
2		bay leaves
2	tsp.	dried thyme
6	qts.	water
4	cans	tomato sauce (15 oz. each)
46	oz.	tomato juice
12		beef bouillon cubes
2	cups	medium pearl barley
2	lbs.	potatoes, peeled and cubed
1½	lbs.	carrots, sliced
1	lb.	cabbage, chopped
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 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 1½ to 2 hours or until veggies and meat are tender. Remove bay leaves.

Served 50