Beef And Barley Soup

• 2 tablespoons vegetable oil
• 1 lb stewing beef, cubes
• 2 tablespoons all-purpose flour
• 2 onions, chopped
• 3 garlic cloves, minced
• 3 cups fresh mushrooms, sliced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage, crumbled
• 5 cups beef stock
• 1/2 cup red wine
• 1 (19 ounce) can tomatoes
• 2 cups water
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup pearl barley

1. In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Toss beef with flour; in batches, brown all over, about 5 minutes. Transfer to plate. Drain any fat from pan.
2. Increase heat to high; cook onions, garlic, mushrooms, carrots, celery, thyme and sage, stirring, for about 5 minutes or until liquid is evaporated. Stir in stock and wine; cook for 1 minute, stirring and scraping up any brown bits from bottom of pan.
3. Add beef, tomatoes, water, pepper and salt; bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.
4. Add barley; cover and simmer for 30 minutes or until tender. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight containers until cold. Cover and refrigerate for up to 2 days. Reheat to serve.).

vegetable oil, stewing beef, flour, onions, garlic, fresh mushrooms, carrots, stalks celery, thyme, sage, beef stock, red wine, tomatoes, water, pepper, salt, pearl barley

Taken from www.food.com/recipe/beef-and-barley-soup-402554 (may not work)