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Beef And Barley Soup

by Emy
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*Ingredients:
° 1 pound boneless chuck roast, trimmed & cut to 1/2-inch pieces
° 1 1/2 cup thinly sliced carrots
° 1 1/2 cups thinly sliced celery
° 2/3 cup chopped onion
° 1 package of pre-sliced mushrooms 8 ounces
° 2 tablespoons beef base (it’s different from beef broth it’s a base that makes beef broth)
° 8-10 cups of water
° 1 large bay leaf
*Methods :
1. Brown beef in nonstick skillet to brown, stirring frequently.
2. Remove beef from skillet and place in slow cooker. Adding carrot, celery, onion also mushrooms, beef base, water, garlic also bay leaf.

3. Cook over high heat for one hour, add pearl barley then reduce heat to low and cook until vegetables and beef are tender. Stir in salt and pepper.
4. Discard the bay leaf.
Enjoy !

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