1. Cut your steak into 1/2-inch pieces. In a shallow dish combine the flour, dried basil, pepper, and salt; add the meat and toss to coat.
2. In large pan heat the oil over medium-high heat. Add meat and cook until it is browned on all sides. Stir in any remaining flour mixture. Stir in the barley, tomatoes, carrots, beef broth, and the water. Bring to a boil and reduce heat. Cover and simmer for 10 minutes.
3. Serve the soup into bowls and top with fresh basil, if desired.