1 1/2 lbs. stew beef, cut 1/2 inch strips
2 tbsp. all-purpose flour
2 cloves garlic, minced
2 tbsp. vegetable oil
1 (16 oz.) can tomatoes, coarsely chopped and undrained
8 c. water
2 c. carrots sliced
1 c. onion coarsely chopped
1/2 c. reg. barley
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tsp. basil
Dash black pepper
1 pkg. (10 oz.) frozen green beans
1 c. celery, sliced

In a large bowl dredge the meat in flour. In a 6 quart Dutch oven brown meat and garlic in oil. Drain fat if necessary. Add tomatoes, water, barley, Worcestershire sauce, salt, basil and pepper. Bring to a boil.

Cover, reduce heat and simmer about 1 hour. Add remaining ingredients. Bring to a boil, cover, reduce heat and simmer for 20-25 minutes, or until the meat and vegetables are tender. It makes about 4 quarts.