Burgundy Barley Beef Stew - cooking recipe

Ingredients

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

Preparation

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