Ingredients
2 1/2-3 lbs. boneless stew beef, cut up into 3/4 inch cubes
5 cup water
1 cup red wine
2 tsp. salt
10 whole peppercorns
1 clove garlic, minced
2 bay leaves
2 onions, cut in wedges
1/4 cup dry barley
3 carrots, sliced
1/2 head cabbage, sliced thick
3 8 oz. cans tomato sauce
2 15 oz cans, peeled, chopped tomatoes
Preparation
Combine meat, water, wine and salt. Bring to a boil and skim foam off top. Add pepper, garlic and bay leaves, simmer, covered for 2 hours or more. Add carrots, onions, cabbage and barley. Pour in tomato sauce and tomatoes. Simmer 45 minutes or until vegetables are tender.
