DIRECTIONS:
In a non-stick frying pan, brown the beef until it’s well-browned, stirring frequently.
Transfer the browned beef to a crockpot. Add carrots, celery, onion, mushrooms, beef base, water, garlic, and the bay leaf.
Cook on high heat for one hour, then add pearl barley. Reduce the heat to low and continue cooking until the vegetables and beef are tender. Season with salt and pepper to taste.
Discard the bay leaf before serving. Enjoy the best-ever beef and barley soup!
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Guests always ask for the recipe on this! They are baffled when I tell them how simple it is!
The flavor in this dish is incredible! Can’t wait to prepare it again!
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