Beef and Barley Soup

INGREDIENTS

• 2 pounds stew meat nicely marbled beef chunks
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 tablespoons Better Than Bouillon Beef Base mounded tablespoons good quality*
• 2 cups celery 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 pearl barley *** rinsed

INSTRUCTIONS

1. 1 Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. 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. 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. 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. 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. 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. 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.

NUTRITION

Calories: 345kcal | Carbohydrates: 34 gg | Protein: 30 gg | Fat: 10 gg | Fiber: 7 gg | Sugar: 4 gg