Instructions: Sprinkle beef with salt and pepper; dredge in flour. Heat oil in a large Dutch oven over medium high heat. Add beef; cook 4 minutes, browning meat on all sides. Remove from pot.

Reduce heat under pot to medium; stir in Worcestershire sauce and 2 tablespoons water. Cook 1 minute, scraping pot to loosen browned bits. Add carrot, shallots, garlic, and mushrooms; saute 3 minutes.

Return beef to pot; stir in broth, rosemary, tomatoes, and bay leaf. Bring to a boil, then cover, reduce heat, and simmer 30 minutes or until beef is tender. Discard bay leaf.

Add 2 1/2 cups water, barley, and artichokes. Bring to a boil, then cover, reduce heat, and simmer 30 minutes or until barley is tender.

Serves 6.

Notes: Serves 4.

Time: 20 min Prep; 1 hr 30 mins cook.
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