DIRECTIONS:
In a non-stick frying pan, brown the beef until it’s well-browned, stirring frequently.
Transfer the browned beef to a crockpot. Add carrots, celery, onion, mushrooms, beef base, water, garlic, and the bay leaf.
Cook on high heat for one hour, then add pearl barley. Reduce the heat to low and continue cooking until the vegetables and beef are tender. Season with salt and pepper to taste.
Discard the bay leaf before serving. Enjoy the best-ever beef and barley soup!
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My husband tried it and immediately ran over to get the recipe from me.
Did you know that you can also clean the extractor hood this way? You don’t need to disassemble it, a very simple trick
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My aunt used to make this pie all the time. Spent a long time finding a recipe that reminded me of hers. This was it!
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Julia Roberts: Embracing Her Well-Deserved Vacation!
