Dana's Beef Stew

This stew has been a big hit at our house for many years.  I made it up on a whim one night and it's definately one of our favorites.

Recipe:

2.5-3 pounds stew meat or steak, cut up
3 tablespoons Oil
¼-½ cup flour
10 cups water
10 ounces V-8 juice or tomato juice
1 cup dry barley
8 potatoes, peeled & diced
6 carrots, peeled & sliced
2 cloves garlic, pressed
2 tablespoons onion powder
¼ cup honey or a little less
1 teaspoon black pepper
1 teaspoon salt or more to taste
3 tablespoons beef bouillon
1 bay leaf
1 fresh basil leaf or 1/4 teaspoon dry
1 tablespoon soy sauce
1 cup heavy cream

Coat meat well in flour. Heat oil in stock pot or dutch oven over medium-high.  When it's hot, add the meat and heat until brown, turning each piece to brown all sides.  Add the water, bay leaf and barley.  Bring to boil, cover and simmer until meat and barley are tender, about 1 hour.  Add the rest of the ingredients except the cream and cook, covered, until carrots are tender. Remove bay leaf and basil leaf if using fresh, add cream and serve.  Makes enough for 12-15.