Sprinkle the beef generously with salt and pepper. In a big pot, warm the oil on medium-high heat.
When it's very hot, put in around one-third of the meat. Cook until brown on one side for 1-2 minutes, then flip and brown the other side. Take it out of the pan once it is browned on all sides. Repeat the same process with the rest of the meat in two more groups. (If you put everything in at the same time, the meat will cook in its steam instead of getting a nice brown color – which is not what you're aiming for.)
Once all the meat is cooked, put it back in the pot with 10 cups of water. Add 3 large spoons of beef stock concentrate.
Put the diced celery, onions, and garlic. Heat until boiling, then reduce to medium-low heat. Cook for approximately 2 hours with the lid covering the pot.
When the meat is soft and can be easily broken with a wooden spoon, add the grated potato and carrots. Heat until boiling, then lower the heat and let it cook gently for 30-45 minutes, or until the carrots are soft.
Put in one cup of barley. Heat until boiling, then lower the heat. Continue cooking for another 30 minutes, or until the barley is soft and the soup tastes comforting.
Instructions for using a slow cooker:
In a big pan, cook the meat as directed. Take out the cooked meat and place it in a big slow cooker. Put 2 cups of water in the pan and heat until it boils. Mix all the browned pieces. Put this and the other 8 cups of water into the crock pot.
Put the beef seasoning, celery, onions, and garlic in the slow cooker and mix them.
Cook on low heat for approximately 6 hours. Put the potatoes and carrots in and let them cook for one more hour. Put the barley in and let it cook for about an hour more, until it is soft.