Burgundy Barley Beef Stew

• 2 teaspoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb stew meat (cut into 1 inch pieces)
• 1 tablespoon canola oil
• 1 small onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 cans beef broth (low sodium)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 lb baby carrots (about a cup)
• 4 -5 baby red potatoes (cut into 1 inch pieces)
• 1/2 cup sliced mushroom
• 1/4 cup barley
• 1/2 cup red wine
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil

1. Combine flour, salt, pepper and beef in large ziploc bag.
2. Shake to coat beef.
3. Heat oil in large skillet (medium-high).
4. Add beef, onion, celery and garlic.
5. Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
6. Place beef mixture in crockpot.
7. Add remaining ingredients.
8. Cook on high for 5-6 hours, or low for 10-12 hours.

flour, salt, pepper, stew meat, canola oil, onion, stalks celery, garlic, beef broth, tomatoes, baby carrots, baby red potatoes, mushroom, barley, red wine, oregano, thyme, basil

Taken from www.food.com/recipe/burgundy-barley-beef-stew-19007 (may not work)