Beef Barley Soup

2 pounds beef  (I used round steak. Pick nicely marbled beef chunks)
salt and pepper
2 Tablespoons oil
10 cups water
3 mounded Tablespoons good quality beef base (like better than bullion)
3 stalks celery, chopped
2 onions, chopped
5 cloves garlic
1 large potato, peeled and shredded, or diced
3-4 large carrots, peeled and shredded, or diced
1 cup pearl barley, rinsed

Generously salt and pepper beef (I didn't do this since I was cooking for gr grandpa. I didn't think the final product needed more seasoning). In a large stockpot, heat the oil over med-high heat. When it is very hot, add about 1/3 the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.  Repeat with remaining meat in 2 more batches.  If you add it all at once it will steam the meat instead of browning it--not what you want.

When all meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.

Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to med-low. Simmer for  about two hours with the lid on.

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

Add 1 cup of barley. Bring to a boil then reduce to low.  Cook for another 30 minutes, or until the barley is tender.