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"
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 50|
|Calories from Fat: 135 (46%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 48mg||15 %|
|Sodium 293.2mg||10 %|
|Potassium 643mg||17 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 18.6g|
|Protein 17.6g||25 %|
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Calories per serving: 295
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