Beef & Barley Soup

INGREDIENTS

[adinserter block=”1″]
1 pound boneless chuck roast trimmed and cut into 1 inch pieces

1 1/2 cups carrots cut thin

1 1/2 cups celery thinly sliced

2/3 cup onion chopped

10-12 mushrooms sliced

[adinserter block=”1″]

2 tablespoons beef base (this is different than beef broth it is a base that makes beef broth)

8-10 cups water

1or 2 large bay leaves

1 cup uncooked pearl barley

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon garlic

[adinserter block=”1″]

DIRECTIONS


Brown beef in skillet until browned, stirring frequently

Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf

Cook on high heat for 2 hours, add pearl barley turn down on low and cook until vegetables and beef are tender

Stir in salt and pepper

[adinserter block=”1″]

Remove and Discard bay leaf

Leave a Comment