SLOW COOKER BEEF BARLEY SOUP
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
INSTRUCTIONS:
- 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 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 …