{"id":415,"date":"2023-04-03T00:49:43","date_gmt":"2023-04-03T00:49:43","guid":{"rendered":"https:\/\/fofig.com\/?p=415"},"modified":"2023-04-03T00:49:43","modified_gmt":"2023-04-03T00:49:43","slug":"beef-and-barley-soup","status":"publish","type":"post","link":"https:\/\/fofig.com\/index.php\/2023\/04\/03\/beef-and-barley-soup\/","title":{"rendered":"Beef And Barley Soup"},"content":{"rendered":"
Ingredients:<\/div>\n
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\u00b0 1 pound boneless chuck roast, trimmed & cut to 1\/2-inch pieces<\/div>\n
\u00b0 1 1\/2 cup thinly sliced carrots<\/div>\n
\u00b0 1 1\/2 cups thinly sliced celery<\/div>\n
\u00b0 2\/3 cup chopped onion<\/div>\n
\u00b0 1 package of pre-sliced mushrooms 8 ounces<\/div>\n
\u00b0 2 tablespoons beef base (it’s different from beef broth it’s a base that makes beef broth)<\/div>\n
\u00b0 8-10 cups of water<\/div>\n
\u00b0 1 large bay leaf<\/div>\n
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*Methods :<\/div>\n
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1. Brown beef in nonstick skillet to brown, stirring frequently.<\/div>\n
2. Remove beef from skillet and place in slow cooker. Adding carrot, celery, onion also mushrooms, beef base, water, garlic also bay leaf.<\/div>\n
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