Beef Barley Vegetable Soup

• 1 1/2 lb. stew meat, cut in 1/2-inch cubes
• 2 Tbsp. all-purpose flour
• 2 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 1 (16 oz.) can tomatoes, coarsely chopped (undrained)
• 8 c. water
• 1/2 c. regular barley
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. salt
• 2 c. carrots, diced
• 1 c. celery slices
• 1 c. chopped onion
• dash of black pepper
• 1 pkg. frozen green beans
• 1 tsp. basil leaves, crushed

1. Dredge the meat in flour.
2. In a 6-quart Dutch oven, brown meat and garlic in oil.
3. Add tomatoes, water, barley, Worcestershire sauce, salt, basil and pepper.
4. Bring to boiling; cover and reduce heat.
5. Simmer 25 minutes or until meat and vegetables are tender. Makes about 4 quarts.

stew meat, flour, garlic, vegetable oil, tomatoes, water, regular barley, worcestershire sauce, salt, carrots, celery, onion, black pepper, frozen green beans, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526104 (may not work)