In a large soup pot (I use cast iron), brown the stew beef pieces in the olive oil. Add the carrots, onion, leeks, red wine, beef consomee, thyme, margoram, bay leaf, garlic, and mushrooms. Cover and roast in the oven at 350 degrees for one hour. Remove from oven. Stir in the tomato paste and beef stock, bring to a boil on top of the stove. Add the barley, potato, and green beans. Simmer until barley, green beans, and potato are done, about 20 minutes. Add salt and pepper to taste.