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(Published: Dec 23, 2016)

Directions:

1. Season your beef chunks generously with salt and pepper. Using a large stockpot, heat oil over medium-high heat.
2. To avoid having your beef steamed rather than browned, you need to cook it in three separate batches. When oil begins to smoke, add about 1/3rd of the beef. Cook for 1-2 minutes or until meat has browned, then flip to brown the other side.
3. When done on both sides, remove to a plate.
4. Repeat this process with remaining meat in 2 more batches.
When meat is finished, add all meat back to the pot with 10 cups of broth and chopped celery, onions, and garlic.
5. Bring to a boil, then turn heat to medium-low. Simmer for at least two hours with the lid on.
6. Once done simmering, the meat should be tender and break apart easily. At this point, add the shredded potato and carrots. Bring to a boil, then simmer on low four another 30-45 minutes or until carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another 30 minutes.

If using a slow cooker:

1. In a large frying pan, brown the meat according to the above instruction. Transfer meat to a large crock pot.
2. Add 2 cups of water to the pan, post-frying. Bring the water to a boil, stirring up all the browned pits. Add this and 8 cups of broth to the crockpot.
3. Add chopped celery, onions, and garlic to slow cooker, then cook on low for about 6 hours. Then add the potatoes and carrots, cook for another hour.
4. Add the barley and simmer for one more hour. Serve!