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gingerbitch
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Salt and pepper the beef and brown it with the olive oil in a Dutch oven.
When the meat is nicely browned add the broth and water.
Add the stock base, celery, onion and garlic.
Bring to a boil and reduce heat and simmer covered for about 2 hours or until the beef is tender.
Add the potatoes and carrots return to a boil and simmer for another 30 minutes.
Add the barley and continue to simmer until tender about 30 minutes.
If the soup seems too thick add more broth or water.