Beef Barley Soup



2 pounds stew meat
Salt and pepper, to taste
2 Tbsp. canola oil
10 cups water
1 Tbsp. beef base
1 jar Dark Chocolate Red Wine Cooking Sauce
3 stalks celery, chopped
2 onions, diced
5 cloves garlic, minced
1 large potato, peeled and shredded (or diced)
4 large carrots, peeled and shredded
1 cup barley, rinsed


Generously salt and pepper the beef. In a large stockpot, heat oil over medium-high heat.

When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Transfer to slow cooker when meat is browned on all sides. Continue browning remaining meat.

Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add the remaining 8 cups of water tot he crock pot.

Add the beef base, Red Wine Cooking Sauce, celery, onions and garlic to the slow cooker and stir.

Cook on low for about 6 hours then add potatoes and carrots. Cook for another hour.

Add the barley and simmer for another hour or so, until it is tender.