Rating: 4.5 stars 4.3
69 Ratings
  • 5 star values: 46
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

359 calories; protein 34.6g; carbohydrates 31.7g; fat 10.3g; cholesterol 65.3mg; sodium 381.1mg. Full Nutrition