Beef and barley soup


  • 1 lb. chuck clip removed from the bone and cut into 1/2-inch pieces
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  •  2/3 cup chopped onions
  • 1 8-ounce package pre-cut mushrooms
  •  2 tablespoons of beef base (this is different from beef bouillon, it is the base for making beef gravy)
  •  8-10 cups of water
  • 1 large bay leaf


1. Brown the beef in a non-stick skillet until brown, stirring frequently.
2. Remove the beef from the skillet and place it in the crock pot, add the carrots, celery, onion, mushrooms, beef base, water, garlic and bay leaf.
3. Cook over high heat for 1 hour, add the pearl barley then stir and cook until the vegetables and beef are tender. Mix it with salt and pepper.
4. Get rid of the bay leaf.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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