Things You'll Need:
- -1 pound of stew meat
- -1 garlic clove
- -5 beef bouillon cubes
- -4 cans of beef broth
- -4 cups of water
- -2 stalks of celery
- -1/2 medium onion
- -1 full size carrot
- -1/2 cup of barley (regular not quick cooking)
- -1 large potato
- -1 tablespoon of oil
- -Lawry’s Seasoning Salt
- -Bay leaf
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Step 1
Chop up all the veggies. Chop up the carrots and celery. Cut the onion into rounds and cut those rounds in half. This will give the soup a chunkier vegetable texture.
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Step 2
Cook the stew meat. Heat the oil up in the pan. Once the oil is hot add the stew meat and garlic clove. Take out your Lawry’s Seasoning Salt and season the meat to your taste. Season the meat while it is still raw. You want it to cook in the juices and seasoning.
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Step 3
Add your chopped veggies. Slowly add the veggies to the soup starting with the carrots. Allow the carrots to cook for a minute. Add the onion. Cook for a minute. Finally, add the celery. Cook for another minute. You want to add the vegetables at different times because some of the vegetables take longer to cook. Also, you want the mixture to absorb the maximum amount of flavor from each vegetable.
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Step 4
Add the water, beef broth, bay leaf and bouillon. Stir the mixture together. Turn the burner on medium high and cover the pot with a lid. Allow the mixture to boil for about 10 minutes and then reduce to a simmer. Allow the soup to simmer for about 45 minutes.
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Step 5
Add the barley and potatoes. Stir the barley and potatoes into the soup and simmer for another 45 minutes. Periodically check on the soup to see how it is progressing. Once the 45 minutes is up, grab a ladle and spoon some into a bowl. Then prepare to enjoy an outstanding bowl of soup.
