Beef Barley Soup

2 Ibs beef stew meat cubes

Salt and pepper
2 tablespoons olive oil
14.6 oz can beet broth
4-5 cups water
3 tablespoons beef bouillon
2 c celery chopped
1 onion chopped
2 garlic cloves chopped
1 large russet potato peeled and shredded
3 carrots shredded
1 c barley

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.