Contributed by Paula & Al

I kinda forgot how flavorful a soup like this is until our old Fort Collins neighbors made it for us. It’ll fill you up in every way.

Ingredients:

• 2 lbs stew meat, well-marbled
• Salt & pepper
• 2 Tbsp oil
• 10 cups water
• 3 mounded Tbsp Better Than Bouillon beef base
• 2 cups celery, chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 cup barley, rinsed
• 2 cups potato, peeled & shredded
• 2 cups carrots, peeled & shredded

Generously salt & pepper the beef. In a large stockpot, heat the oil over medium-high heat. Brown the stew meat in batches ~ don’t crowd the pan. When all the meat is browned, add it all back in the pot with the water. Add beef base.

Add the chopped celery, onions, & garlic. Bring to a boil, turn heat to medium-low. Simmer for about 2 hours with the lid on.

When the meat is tender & you can break it apart easily with a wooden spoon, add the shredded potato & carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.

Add the barley. Bring to a boil, reduce to low. Cook for another half hour, or until barley is tender.