Beef & Barley Soup



*Ingredients:

°1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
°1 1/2 cups finely chopped carrots
°1 1/2 cups thinly sliced ​​celery
°2/3 cup chopped onion
°10-12 sliced ​​mushrooms
°2 tablespoons beef base (it's different from beef stock it's a base that makes beef stock)
°8-10 cups of water
°1 or 2 large bay leaves
°1 cup uncooked pearl barley
°1/2 teaspoon of salt
°1/2 teaspoon of pepper
°1 tbsp garlic

*Methods 

Brown the beef in a skillet until browned, stirring frequently
Remove beef from skillet and place in slow cooker, add carrot, celery, onion and mushrooms, beef base, water, garlic and bay leaf
Cook over high heat for 2 hours, add pearl barley lower to low heat and cook until vegetables and beef are tender
Salt and pepper
Remove and discard the bay leaf

Enjoy !


 

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