1 lb. Boneless chuck roast, cut into 1 inch pieces
1 1/2 cup carrots, sliced thin
1 1/2 cup celery, sliced thin
2/3 cup onion, chopped
10-12 mushrooms, chopped
2 tablespoons of beef base. Don’t confuse this with beef broth. Beef base is more concentrated.
8 – 10 cups water
2 bay leaves
1 cup uncooked barley
1/2 tsp. salt
1/2 tsp pepper
1 tablespoon garlic, minced
Brown the beef in a skillet, stirring frequently. Don’t skip this step, it really adds to the flavor. Remove from skillet and place in crockpot. Add carrots, celery, onion , mushrooms, beef base, water, garlic and bay leaf. Cook on high for 2 hours. Add barley, and turn down to low. Cook till vegetables and beef are tender. Usually takes another 4-5 hours. Stir in salt and pepper. Remove and discard the bay leaf. Serve with fresh hot biscuits or rolls. Makes a great Fall or Winter dinner.
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