- Easy
- Budget Friendly
Ingredients
- 2 pounds stew meat (nicely marbled beef chunks)
- salt and pepper
- 2 tablespoons oil
- 10 cups water
- 3 mounded tablespoons Better Than Bouillon Beef Base
- 3 stalks celery (about 2 cups) chopped
- 2 onions chopped
- 5 garlic cloves minced
- 1 large potato peeled and shredded (about 2 cups)
- 3 - 4 large carrots peeled and shredded (about 2 cups)
- 1 cup Quick pearl barley rinsed
Preparation
Step 1
Generously salt and pepper the beef. 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. 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.) When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons Better Than Bouillon Beef Base.
Step 2
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.
Step 3
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.
Step 4
Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender.