*Ingredients
°1 pound boneless chuck roast trimmed and cut into 1-inch pieces
°1 1/2 cups carrots, finely cut
°1/2 cup chopped celery
°2/3 cup chopped onion
°10-12 sliced mushrooms
°2 tablespoons beef base (it’s different from beef stock, it’s a base that makes beef stock)
°8 to 10 cups water
°1 or 2 large bay leaves
°1 cup uncooked pearl barley
°1/2 tsp salt
°1/2 tsp pepper
°1 tablespoon garlic
*Directions
Fry beef in skillet until golden brown, stirring frequently
Remove beef from pan and place in slow cooker, add carrot, celery, onion and mushrooms, beef base, water, garlic and bay leaf
Cook over high heat for 2 hours, add pearl barley over low heat and cook until vegetables and beef are tender
Add salt and pepper
Remove and discard bay leaf
Enjoy !
