INGREDIENTS
1 1/2
lbs Stew beef
1 cup
Baby carrots
1
Bay leaf
2
stalks Celery
2 cloves
Garlic
1/2
Yellow onion
4 cups
Beef broth
2 tbsp
Tomato paste
1/2 cup
Barley, quick cooking
1/4 tsp
Black pepper, ground
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Red wine, dry