Beef Barley Vegetable Soup - cooking recipe

Ingredients

1 1/2 lbs lean stew meat
2 tablespoons flour
4 garlic cloves, minced
2 tablespoons vegetable oil
8 cups water
1 (16 ounce) can diced tomatoes, undrained
1/2 cup barley
1 tablespoon Worcestershire sauce
1 tablespoon sea salt (it sounds like a lot but it isn't) or 1 tablespoon kosher salt (it sounds like a lot but it isn't)
1 teaspoon basil
1/2 teaspoon pepper (or to taste)
1 (10 ounce) package frozen green beans
2 cups carrots, cut to desired thickness
1 cup celery, cut to desired thickness
1 medium onion, chopped to desired chunks

Preparation

In a gallon Ziplock bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat and garlic. It will stick some but don't worry about that, just don't let it burn. Add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.