2 lb. of cubes of evenly marbled beef, suitable for stewing
Add salt and pepper to taste.
water—ten glasses—two tablespoons of oil
Premium beef skeleton, three teaspoons, measured out
2 cups of chopped celery, or 3 stalks 1/2 onion, or 5 garlic cloves, finely chopped
2 large, peeled cups of potato flakes
Three to four large carrots, peeled and shredded, yielding about two cups
Risied pearl barley, one cup
Instructions
Add salt and pepper to the meat according to your taste. In a large stockpot, bring the heat up to medium-high and add the oil.
When the pan is very hot, add a third of the meat. After the first side has browned, turn and cook for another minute or two. Place on a serving plate after browning evenly. Use two more batches to cook the remaining meat. (Avoid adding the meat in one lump; browning, not steaming, is the goal.)
