3 lbs. stew beef, cubed
4 qts. water
1 tbsp. salt
1/2 head cabbage, shredded
1 med. onion, chopped
4 carrots, sliced thin
4 ribs celery, sliced thin
1 (15 oz.) can stewed tomatoes
1/2 tsp. sugar
1 (20 oz.) bag frozen mixed vegetables
6 oz. frozen peas
1/2 c. barley
1 (15 oz.) can whole kernel corn, drained
4 potatoes, pared and cubed
3/4 c. ketchup
1/8 tsp. ground cloves
1/4 tsp. pepper

In very large pot, place meat, water, and salt. Bring to boil; skim. Add cabbage, onions, carrots, celery, and tomatoes. Cover and cook for 30 minutes. Add remaining ingredients. Cover and simmer for 3 1/2 hours. Cool and refrigerate overnight. Before reheating, skim fat. Serve with crusty bread.

Preparation time, 45 minutes. Cooking time, 4 hours. Can be done ahead. Serves 20.