1 can (15 ounces) petite diced tomatoes, undrained
3 carrots, peeled and sliced
2 stalks of celery, sliced
3 yellow gold potatoes, peeled and chopped
2 teaspoons dried thyme
2 teaspoons dried oregano
2 cups green beans
salt and pepper to taste
fresh parsley- optional topping
In a medium size bowl combine the flour, salt, and pepper. Stir to combine. Add the meat and stir to coat the meat completely.
Heat oil in a large dutch oven, or large pot. Add the meat in batches. Don’t over crowd the pan. Cook the meat, searing on all sides. Transfer meat to a plate once seared. Continue until all meat is seared.
Add onion to pot and saute until translucent. Add garlic and cook for 1 minute.
Place browned beef back into pot along with carrots, celery, tomatoes, potatoes, barley, broth, salt, pepper, seasoning, and bay leaves. Bring to a boil, cover, reduce heat to low and let simmer 45 minutes.
Remove cover. Stir and add green beans. Cook for another 15 to 20 minutes or until beef is tender and vegetables are soft.