Beef & Barley Stew

Ingredients

• 3 1/2 lbs. boneless beef chuck roast, after fat has been trimmed away
• 6 Tbsp. whole wheat flour
• 2 tsp. pepper
• 2 Tbsp. canola oil
• 6 or 7 small (16 oz. total) red potatoes, each cut into 4 pieces
• 1 large onion (2 cups), cut in half and each half into 8 wedges
• 4 medium celery stalks (3 cups), cut into 1/2 inch pieces
• 2 cups carrots, chopped
• 2 cans (14.5 oz. each) reduced sodium beef broth
• 1 cup water
• 2 packets (4 grams each) Herb ox sodium free Beef Bouillon
• 1 tsp. salt
• 1 can (14.5 oz.) diced tomatoes, no salt added
• 1 bay leaf
• 1 1/2 cups medium pearled barley