Beef stew with pearl barley and vegetables

Ingredients for 4 servings:

• 1 kg beef goulash
• 2 tsp oil
• 2 ½ liters of water
• 5 bowls of pure beef bouillon
• 3 celery sticks, finely chopped
• 2 onions
• 5 clove(s) garlic, chopped
• 1 large potato(s), peeled and cut into small pieces
• 3 carrots, peeled and chopped
• 120 g rolled barley
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 35 minutes

Season the meat with salt and pepper. Heat the oil in a large pot and brown the meat in batches. (Important: Do not brown all at once; otherwise, the juices will steam the meat rather than brown it.) Return the meat to the pot and bring to a boil with the water and stock. Add the celery, onions, and garlic. Bring to a boil, then reduce the heat. Simmer for 2 hours. When the meat is tender and can be easily shredded with utensils, add the potatoes and carrots and simmer for another 30-45 minutes. Add the pearl barley and cook for another 30 minutes. Season with salt and pepper.