Beef and Barley Soup
9-10 cups water
1/2 cup chopped onions
1 cup pearl barley
1 large bay leaf
1 pound boneless beef chuck roast, cut into small pieces
1-1/2 cups sliced carrots
8 ounces sliced mushrooms
2 tablespoons beef base
Directions:
Cook the beef according to your taste as the cooking you like your meat.
When your beef is ready, add it to a slow cooker. Add carrots, water, bay leaf, onion, celery, mushrooms and beef base.
Cook over high heat then add the barley. Season with salt and pepper to taste and cook until the beef and vegetables are done to your requirements.
Remove the bay leaf and serve
When your beef is ready, add it to a slow cooker. Add carrots, water, bay leaf, onion, celery, mushrooms and beef base.
Cook over high heat then add the barley. Season with salt and pepper to taste and cook until the beef and vegetables are done to your requirements.
Remove the bay leaf and serve