Beef Barley Soup - cooking recipe

Ingredients

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

Preparation

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