Beef & Barley Soup Crock Pot
This Beef And Barley Soup Crock Pot is lovingly simmered on the stove or in the crock pot to produce the richest Beef Barley Soup recipe I've ever tasted. Shredded carrots and onions give it a fabulous, thick texture.
Ingredients
- 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
- 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
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
- Remove and Discard bay leaf.