Kelly's Slow Cooker Beef, Mushroom, and Barley Soup


  • 1 (32 ounce) carton beef stock
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ½onion, 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
  • 2bay leaves
  • Directions

  • Step 1

    Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.


  • Step 2

    Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.

  • Step 3

    Cook on Low until the soup thickens and the beef is tender, about 6 hours.

  • Step 4

    Remove and discard the bay leaves to serve.

  • Cook's Note:

    If you have time you can brown the beef, but it’s just as good without the beef browned because the slow cooker makes the beef very tender.

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