BEEF BARLEY PASTA SOUP

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

• Over low heat melt the butter.
• Stir in carrots and saute until soft. 
• Add onions and garlic sauteing until fragrant.
• Dredge beef pieces in flour.
• Add beef to pan and saute' until beef pieces are browned.
• Add the wine and simmer 10-15 minutes. 
• Add the tomatoes and broth. Stir well and simmer 1 hour or more.
• Add the barley  during the last hour and simmer slow.
• Add the pasta during the last 15 minutes.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.