Beef Barley Soup

By KimberlySeverino

Ingredients

• 2 pounds stew meat
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 beef bouillon cubes
• 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

Details

Adapted from thefoodcharlatan.com

Preparation

Step 1

1. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
2. 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.
3. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
4. 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.