Beef and Barley Soup


1/4 cup whole wheat flour
1 pound lean stew beef, cubed in 1 inch chunks
2 Tablespoons oil
1 medium onion, medium chop
3 cloves garlic, chopped
1 medium carrot, sliced
2 stalks celery, sliced or flaked
1 large tomato, medium chop
1 cup barley 6-7 cups chicken or beef stock, your preference
1 Tablespoon dried basil
1 Tablespoon dried oregano
2 bay leaves
salt and pepper to taste


Heat large stockpot and season beef. Brown beef and set aside. Saute onion in oil rendered from beef until translucent, 4-5 minutes. Add carrot, celery and continue to saute an additional 3-4 minutes. Add beef, sprinkle flour over sauteed veggies and beef. Stir floured mixture and brown lightly in stockpot. Add herbs, bay leaves, tomato and adjust salt and pepper. Add stock slowly while stirring mixture. Once all the roux is combined with liquid, add barley and simmer soup on low flame for 35-45 minutes. Check and adjust seasoning if necessary before serving. Serves 6-8