Heat oil over medium high heat. Quickly sear the meat. Turn heat to low or transfer to slow cooker. Pour in the beef broth, add the tomato paste, and stir. Add the carrots, onions, celery, potato, and turnip. If there doesn't seem to be enough liquid, add up to 1/2 can of water. Add rosemary, thyme, and pepper; stir to mix; cover and let cook on low 7 or 8 hours, or on high for about 5 hours. 1/2 hour before serving, turn up heat so that the liquid is visibly simmering. Add barley and stir. Mix flour with About 1/4 cup water, and add, stirring constantly until it is bubbly.
Serve with a nice crusty bread or dinner rolls to scoop up all the little stuff and sop up the broth!
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