Beef Barley Soup
adapted from The Food Charlton
2 pounds beef stew meat
salt and pepper
7-8 cups water
3 mounded tablespoons good quality beef base
3 stalks celery (about 2 cups), chopped
1-2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and cubed, about 2 cups
3-4 large carrots, peeled and sliced, about 2 cups
1 cup quick barley*
1. Add the meat to a large crockpot. Sprinkle with salt and pepper Add the water, the beef base, celery, onions, garlic, potato, and carrot to the slow cooker and stir. Cook about 8 hours. Add the barley and cook for 20-30 minutes or so, until it is tender.
*If you want to use regular barley, just cook longer- at least one hour, or until tender. Check before serving.