Beef Vegetable Barley Soup
This is a perfect soup for a cold winter day. Stew meat, barley, onions, celery, carrots, mushrooms and tomato paste are warm and hearty and will warm you to your toes. It cooks in your slow cooker, so it will be ready when you get home.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Place the contents of the beef package and barley into a slow cooker. Stir in 8 cups of water (4 cups for small). Cover and cook on a low-heat setting for 7 to 8 hours or on a high-heat setting for 4 to 5 hours. OR simmer on stovetop for 90 minutes.
Serve with a dinner roll.