Beef Barley Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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