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Ingredients
Scale
- 2 pounds stew meat (nicely marbled beef chunks)
- Salt and pepper (to taste)
- 2 tablespoons oil (vegetable or olive)
- 10 cups water
- 3 tablespoons mounded Better Than Bouillon Beef Base (quality recommended)
- 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
- Season beef stew meat with salt and pepper.
- Heat oil in a large stockpot and brown the beef in batches.
- Return beef to the pot and add water and beef base.
- Stir in celery, onions, and garlic; bring to a boil and simmer for 2 hours.
- Add shredded potato and carrots; simmer for an additional 30-45 minutes.
- Stir in rinsed barley; boil and let cook for another 30 minutes.
Notes
Browning the beef adds depth of flavor to the soup.
Rinsing the barley enhances its texture and prevents excess starch.
Leftovers can be refrigerated for up to 4 days or frozen for later.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 25
- Cholesterol: 70