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Beef Barley Vegetable Soup

1 1/2 lbs. 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 can (16 oz.) tomatoes, coarsely chopped, undrained
1/2 c. regular barley*
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tsp. basil leaves, crushed
Dash ground black pepper
1 pkg. (10 oz.) frozen, cut or Italian cut green beans
2 c. carrot slices
1 c. celery slices
1 c. coarsely chopped onions

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

NOTE: Substitute 3/4 cup quick barley for regular barley, if desired. Add quick barley to soup with vegetables. Proceed as recipe directs.

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