{"id":1744,"date":"2024-12-20T16:18:29","date_gmt":"2024-12-20T16:18:29","guid":{"rendered":"https:\/\/boodiz.com\/?p=1744"},"modified":"2024-12-20T16:18:30","modified_gmt":"2024-12-20T16:18:30","slug":"beef-barley-soup-crock-pot","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1744","title":{"rendered":"Beef Barley Soup Crock Pot"},"content":{"rendered":"\n

INGREDIENTS:
<\/strong>One pound of boneless chuck roast, cut into 1-inch pieces after trimming
1 1\/2 cups thinly sliced carrots
1 1\/2 cups of thinly chopped celery<\/p>\n\n\n\n

2\/3 cup chopped onion
Ten to twelve sliced mushrooms
Two teaspoons of beef base (which is a basis used to make beef broth, not the same as beef broth)
8\u201310 glasses of water
One or two big bay leaves
One cup of raw pearl barley
Half a teaspoon of salt
One tablespoon of garlic and half a teaspoon of pepper<\/p>\n\n\n\n

INSTRUCTIONS:
<\/strong>In a skillet, cook the meat until it turns golden, turning often.
After taking the steak out of the pan, put it in the crockpot. Add the beef foundation, water, bay leaf, garlic, carrot, celery, onion, and mushrooms.<\/p>\n\n\n\n

After two hours of cooking on high heat, add the pearl barley, reduce the heat to low, and continue cooking until the beef and vegetables are soft. Season with salt and pepper.
Take out and throw away the bay leaf.<\/p>\n\n\n