Nothing like a good soup on a cold day.
Ingredients:
1-pound
boneless chuck roast that has been trimmed and cut into pieces of 1/2-inch
1 1/2 cups
of carrots, thinly chopped
1 1/2 cups
of celery thinly cut
2/3 cup
chopped onion
1 package of
pre-sliced mushrooms 8-ounce
2 TBs based on
beef bouillon
8-10 cups of
water
One large
leaf of a bay
Brown the
meat in a nonstick skillet with frequent turning until it is browned.
Remove the
steak from the pan and place it in the slow cooker. Add carrots, onion, celery,
mushrooms, beef base, garlic, water, and bay leaf.
Sauté for
approximately an hour on high, then add the pearl barley and cook until the
meat and veggies are tender. Season with salt and pepper.
Take out the
bay leaf.
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