Beef & Barley Soup
Crock Pot
constituents
1 pound boneless chuck repast trimmed and cut into 1 inch pieces
11/2 mugs carrots cut thin
mugs celery thinly sliced
mug onion diced
10- 12 mushrooms sliced
2 soupspoons beef base( this is different than beef broth it’s a base that makes beef broth)
8- 10 mugs water
1or 2 large bay leaves
1 mug raw plum barley
1/2 tablespoon swab
tablespoon pepper
1 teaspoon garlic
Directions
Brown beef in skillet until browned, stirring constantly
Remove beef from visage and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay splint
Cook on high heat for 2 hours, add plum barley turn down on low and cook until vegetables and beef are tender
Stir in swab and pepper
Remove and Discard bay splint
