-
1
Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
-
2
When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
-
3
Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
-
4
When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
-
5
Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
-
6
When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
-
7
Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.
-
8
Slow cooker instructions:
-
9
In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
-
10
Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
-
11
Add the beef base, celery, onions, and garlic to the slow cooker and stir.
-
12
Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
-
13
Add the barley and simmer for another hour or so, until it is tender.
-
14
Notes
-
15
*I suggest Better than Bullion Beef Base.
-
16
If your meat is not marbled well, you might want to add a bit of worcestershire sauce toward the end, to boost the flavor.
