Description
I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that’s really up to your preference.
Ingredients
- 1 (32 ounce) carton beef stock
- 1 (8 ounce) can tomato sauce
- 1 cup water
- ½ onion, diced
- ¾ cup diced carrots
- 1 cup barley
- 1 (6 ounce) package sliced fresh mushrooms
- 4 cloves garlic, minced
- 2 pounds beef sirloin, cut into chunks
- 1 pinch garlic salt, or to taste
- salt and ground black pepper to taste
- 2 bay leaves
Instructions
- Stir beef stock
- tomato sauce
- water
- onion
- carrot
- barley
- mushrooms
- and garlic together in a slow cooker.
- Season beef chunks with garlic salt
- salt
- and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender
- about 6 hours.
- Remove and discard the bay leaves to serve.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 6