Beef + Barley Soup

• 3 Tbsp oil

• 2 pounds stew meat

• 1 large yellow onion, peeled and large dice

• 2 carrots, peeled and large dice

• 1 large celery root bulb, peeled and large dice

• 2 cloves garlic, peeled and chopped

• 1 lemon, juiced

• 3 cups stock

1. In a large saucepot heat oil over medium-high heat. 

2. When the oil has reached a smoking point, season and add meat. Brown meat on all sides and remove. Set aside. 

3. In the same pot, add onions, carrots, celery root, and garlic. Cook over medium heat until onions are translucent. 

4. Add reserved meat back to the pot.

5. Add lemon juice and vegetable stock and bring to a simmer.  

6. Place a lid over saucepot and reduce to medium-low heat.  Cook 45 minutes-1 hour.

7. Add barley and continue to cook until barley is cooked through.  Feel free to add more liquid if necessary.