Slow cooker bone broth, beef, mushroom and barley soup/stew
Mix of a recipe that I found online with bone broth that I make at home before.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 2 bay leaves
- pepper
- ground black pepper to taste
- 4 bay leaves
- 1 onion
- 1/2 onion
- 1 bulb garlic
- 2 tbsp apple cider vinegar
- 3 carrots
- 8 ounce can tomato sauce
- garlic salt to taste
- 5 star anise
- 2 celery
- bone broth
- 2 cinnamon stick
- beef bones
- for beef barley soup
- 3/4 cup carrots diced
- 1 cup barley (run through cold water first)
- fresh mushrooms, chopped
- 2 pounds beef sirloin cut into chunks
- 1-2 cartons beef broth if needed
- Carbohydrate 7.08980284924192 g
- Cholesterol 39.3113387333333 mg
- Fat 11.0141562305253 g
- Fiber 1.7657499947308 g
- Protein 16.2626897798836 g
- Saturated Fat 4.39475008136888 g
- Serving Size 1 1 Serving (152g)
- Sodium 173.562770020884 mg
- Sugar 5.32405285451112 g
- Trans Fat 1.46697495403936 g
- Calories 194 calories
For bone broth, add all ingredients and boil for 30 min in a crock pot. After, turn to low and continue cooking for 24 hours. After strain and add the rest of the ingredients. 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 6-8 hours. Remove and discard the bay leaves to serve.
