Beef and Barley Stoup

Beef and Barley Stoup (Grandma D. style)

12 cups water

5 heaping Tbsp of Watkins beef soup base

5# potatoes peeled and diced

2# carrots peeled and diced or chopped in food processor

2 pkg of celery hearts, cleaned and diced in fine pieces

2 medium onions cleaned and chopped in food processor

¼ cup minced garlic

1 ½ tsp of celery salt

Place all of this in a large stock pot and bring to a boil. Turn heat to low - medium low and simmer. 

Add 2 quarts of canned beef after removing any fat that has settled at the top of the jar. This can be substituted with 4# of a less expensive cut of beef, with fat trimmed and pressure cooked to get the same tender consistency. Pull apart the larger chunks of beef before adding to the soup. Use approximately ½ cup water to rinse canned beef jars and pour that into the stock pot as well. If you pressure cook the beef, add that juice/seasoning to the stock pot when the beef is done. 

4# lean ground beef (this is the part that makes it Grandma D. style… her famous bolltjes)

2 Tsp Lawry’s salt

4 Tbsp Worchesteshire sauce

Mix together well. Roll into small balls and cook in fry pan until done. Drain and place on paper towel.

Stir all of the cooked meat into the vegetable base. Add 2 cups of Quick Barley. Simmer for 2-3 hours stirring every 15 minutes or so as the barley can stick to the bottom of the pan.

Season with Lawry’s salt or salt/pepper to taste when serving. 

This freezes very well and the flavor becomes fuller when reheating.