Method:

Day One

Roast the beef slowly until tender. If you have a clay baking roaster, use that as it traps all the juices and flavors, and prevents the meat from drying out.Thoroughly rinse the barley and Lima beans, and put in a large bowl. Cover with water and place in refrigerator over night.

When the beef is cooked remove from the roaster from the oven, and set aside. If the roast was large enough, use some of it for your dinner. Save all the juices from the meat and put in a tall, narrow container that is heat proof. I use a 1 liter pitcher for this. Place in the fridge until cold, as this will allow you to remove the congealed fat from the surface. Discard the fat.

Day Two

Rinse the barley/Lima bean mixture in fresh cold water. Put into a large stock pot. Cover in fresh cold water, and bring to a boil. Turn down the heat and simmer for about an hour. Meanwhile....

Chop and mince all vegetables, accordingly. In a frying pan, saute the onions in the oil, just until golden. Add the celery, carrots and garlic, turn down the heat to low, cover and sweat the fresh veges until just barely tender. Do not over cook. Dice up the beef into cubes. Make a small spice bag from a square of cheese cloth and put in it the herbs, cloves and allspice. Heat the beef stock in the stock pot with the barley mixture and the cooking juices from the beef that you have defatted. Add the spice bag, and the prepared veges, and if using, the dehydrated veges. Bring to a boil then reduce the heat. Add the cubed beef.

Cook slowly for an hour or so. Add items if you wish. Soaked sundried tomatoes are good. Cut them into quarters if you use them. Check the consistency often often, and if needed add water or extra stock. This should make you about 6 to 7 liters of soup which can be frozen or pressure canned. Enjoy!.