Ingredients: |
Ingredients: 2 pounds stew meat (nicely marbled beef chunks) salt and pepper 2 tablespoons oil 10 cups water 3 mounded tablespoons good quality beef base* 3 stalks celery (about 2 cups), chopped 2 onions, chopped 5 cloves garlic, minced 1 large potato, peeled and shredded, about 2 cups 3-4 large carrots, peeled and shredded, about 2 cups 1 cup barley, rinsed
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Directions: |
Directions:salt and pepper In a large stockpot, heat the oil over medium-high heat.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.
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.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.
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. 1.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. Slow cooker instructions: 2.In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot. 3.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. 4.Add the beef base, celery, onions, and garlic to the slow cooker and stir. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour. 5.Add the barley and simmer for another hour or so, until it is tender. |