2 lb. of cubes of evenly marbled beef, suitable for stewing
Add salt and pepper to taste.
water—ten glasses—two tablespoons of oil
Premium beef skeleton, three teaspoons, measured out
2 cups of chopped celery, or 3 stalks 1/2 onion, or 5 garlic cloves, finely chopped
2 large, peeled cups of potato flakes
Three to four large carrots, peeled and shredded, yielding about two cups
Risied pearl barley, one cup
Instructions
Add salt and pepper to the meat according to your taste. In a large stockpot, bring the heat up to medium-high and add the oil.
When the pan is very hot, add a third of the meat. After the first side has browned, turn and cook for another minute or two. Place on a serving plate after browning evenly. Use two more batches to cook the remaining meat. (Avoid adding the meat in one lump; browning, not steaming, is the goal.)
After browning the meat on all sides, add 10 cups of water and put it back in the pot. Include three generous tablespoons in the beef stock.
Add the chopped celery, onions, and garlic. Turn the heat down to medium-low and let it simmer after boiling. Add the lid and cook on low heat for about two hours.
Toss in the chopped carrots and potato once the meat has softened to the point where a wooden spoon can easily rip it apart. Simmer the carrots gently for 30–45 minutes, or until they are tender, after they have boiled.
Mix with one cup of barley. After it comes to a boil, turn the heat down to low. Once the barley has cooked for 30 minutes, the soup should be tender and have a comforting flavor.
How to Use a Crock-Pot:
Brown the beef in a large pan according to the recipe. Put the meat in a big slow cooker once it has been seared. The first step is to boil two cups of water. Mix all the browned pieces together with a masher. Add this to the crock pot along with the remaining eight cups of water.
Bring the beef broth, celery, onions, and garlic to a simmer in a slow cooker. Mix thoroughly.
For about six hours, reduce heat. After a further hour, mix in the potatoes and carrots. Before adding it, let it simmer for another hour, or until the barley is tender.
