2 pounds extra-lean cut beef; cut into 1 inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon dried sage
1 teaspoon dried thyme
2 teaspoons dried marjoram
6 cups barley
1/2 cup white wine
1 cup beef broth
6 cups water
1 teaspoon bouillon granules
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried basil
Place beef cubes in a large pot over medium heat. Reserve 1/2 of the liquid and stir in flour. Cook until browned and crumbled. Drain grease from pot. Stir in salt, sage, thyme, marjoram and barley. Bring to a boil, stirring frequently. Reduce heat to medium low, and simmer 5 to 7 minutes.
Add wine, broth, water, bouillon, parsley, thyme and marjoram. Simmer 20 minutes.
Stir beef cubes into the soup. Return to a boil, and cook 10 minutes. Stir in vinegar and salt. Reduce heat, and simmer 5 minutes more. Add bouillon, parsley and thyme. Return to a boil, and cook 5 minutes more. Transfer the mixture to a large stockpot and add the wine and stock to soup. Bring to a boil, and cook 5 minutes more.
Add chicken and cook 2 minutes more. Transfer to a bowl containing 3 cubes beef. Add water and bouillon, stirring until just blended. Reduce heat to medium. Simmer 10 minutes.
Add the white wine and broth mixture, and bring to a boil. Reduce heat, and simmer 5 minutes more. Add bouillon, parsley and thyme. Season with basil.