Beef Barley Soup

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

1. In large bowl, dredge meat cubes in flour.
2. In 6-quart pot, brown meat and garlic in oil.
3. Drain fat, if necessary.
4. Add water, tomatoes, barley, Worcestershire sauce, salt, basil and pepper.
5. Bring to boil, cover, reduce heat and simmer 1 hour.
6. Add remaining ingredients.
7. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes, or until meat and vegetables are tender. Makes about 4 quarts.

beefstew meat, flour, garlic, vegetable oil, water, tomatoes, regular barley, worcestershire sauce, salt, basil, ground black pepper, frozen, carrot, celery, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242688 (may not work)