1.Heat oil in a large heavy-based saucepan;cook beef, stirring, until browned. Add flour, onion, celery and carrot; cook, stirring, until onion softens.
2.Add tomatoes to pan with tomato soup, the water and barley; cook, covered, 2 hours or until beef is tender.
3.Serve stew topped with croutons.
This recipe is suitable to freeze at the end of step 2.
Note
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