Slow Cooker Beef and Barley Soup

By jab120638

Ingredients

• 5 cups water
• 2 tsp Shirley J beef bouillon or 4 tsp regular bouillon granules
• 1/3 cup pearl barley
• 1/3 cup lentils
• 1 Tbsp dehydrated onion flakes (you could use fresh onion instead)
• 2 garlic cloves, minced
• 1 bay leaf
• 1 cup sliced mushrooms
• 1 1/2 lbs stew meat (preferably made with a roast from the chuck)
• 1/2 tsp thyme
• 1/2 tsp basil
• 1/2 tsp pepper
• 1 tsp salt
• 1 Tbsp red wine vinegar (plus more, if needed)

Details

Servings 4
Adapted from 365daysofcrockpot.com

Preparation

Step 1

Makes 4 servings

1. Place water, bouillon, mushrooms, barley, lentils, onion, garlic, bay leaf, stew meat, thyme, basil and salt in the slow cooker.

3. Add in the pepper and red wine vinegar. Add in more basil, thyme and salt to taste. Serve with warm bread.