Beef barley vegetable stew

1 T. vegetable oil
1 lb. beef stew meat, cut into 1" pieces
1 cup dry red wine or water
1 tsp. fresh chopped rosemary leaves or
1/4 tsp. dried rosemary leaves, crushed
1/4 tsp. pepper
1 clove garlic, finely chopped
1 can condensed beef broth
1 can whole tomatoes, undrained
1/2 cup uncooked barley
1 cup broccoli flowerets
2 med. carrots, sliced
1 med. onion, cut into wedges
4 oz. med mushrooms, cut in half

Heat oil in dutch onion over medium heat. Cook beef in oil, stirring occasionally, until brown. Stir in wine, rosemary, pepper, garlic, broth and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in barley, cover and simmer about 30 minutes or until beef is tender. Stir in remaining ingredients. Cover and simmer about 20-30 minutes or until veggies are tender.