1. Generously salt and pepper the beef. In a large stockpot or dutch oven (I use a huge cast iron dutch oven), heat the oil over medium-high heat.
2. When the pan is very hot and the oil begins to smoke a bit, add about 1/3 of meat in a single layer. Don't crowd the pan. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat until all meat is browned.
4. When all the meat is browned, add all the meat back to the pot with water, wine, and beef base.
5. Add the chopped celery, onions, garlic, bay leaves and rosemary. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on but partially cracked.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato, carrots, and barley.
7. Continue to simmer until barley is tender, about another 45 minutes to one hour.
8. If you find the soup becoming too thick, just add a bit more water.

Slow Cooker Instructions:

• Follow steps 1-3 as instructed above. If your slow cooker has a browning function, use that. I'm all about less cleanup!
• Add browned beef, beef base, water, wine, celery, onions, and garlic, and herbs to the slow cooker and stir.
• Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
• Add the barley and simmer for another hour or so, until it is tender. Or use quick cooking barley and simmer for about 30 minutes until tender.