submitted by Nancy, Bridgehampton, NY

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batc; add more oil as needed between batches.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 to 2 hours. Add the onion, carrots, barley and tomatoes and simmer for 40 minutes or until vegetables are tender and the barley is cooked. Season with salt and pepper to taste.

Serves: 4

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