Servings: 10 servings | Cook Time: 40 minutes
I love hot and comforting soup for tonight that’s why I looked for recipes online. I am so glad that I have stumbled upon this incredible recipe. It’s so easy to make that even a newbie like me can cook. All you need to do is to prepare the slow cooker and let it do its magic! Every spoonful of this soup will surely bring satisfaction to your tummy and heart! It’s as if your soul is being fed at the same time. Okay, a little exaggerated, but believe me, it is very good! Feel free to add more ingredients if you feel like it. Give this one a try and I hope you all love it the same way I do. Enjoy!
1-pound boneless chuck roast trimmed and cut into 1/2-inch pieces
1 1/2 cups carrots thinly sliced
1 1/2 cups celery thinly sliced
2/3 cup onion chopped
1 package pre-sliced mushrooms 8-ounce
2 tablespoons beef base (this is different than beef broth it is a base that makes beef broth)
8-10 cups water
1 large bay leaf
Step 1: Place a non-stick frypan on the stove and turn the heat to medium.
Step 2: Add the beef and cook until the colour turns brown. Stir from time to time to crumble.
Step 3: Transfer the cooked ground beef into a prepared crockpot.
Step 4: Add in the celery, onion, mushrooms, carrot, water, bay leaf, garlic, and beef base.
Step 5: Place the stockpot on the stove and turn the heat to high then cook for 1 hour.
Step 6: Add the pearl barley and reduce the heat to low. Cook until the beef and veggies are soft and tender.
Step 7: Season with salt and pepper to taste. Stir until well mixed.
Step 8: Discard the bay leaf.
Step 9: Remove from the heat. Ladle the soup into a serving bowl.
Step 10: Serve hot and enjoy!
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