Slow Cooker Beef, Mushroom and Barley Soup

This is a really good and hearty stew. My husband loved it!, and I love being able to throw dinner in the crock pot. I tweaked a recipe from pecagirl27. You can add celery or anything else your heart could desire. Just note that leftovers are super gelatinous so add water or beef broth before reheating. Perfect for a cool evening. Serve with warm, crusty bread or cornbread. Serves 6-8.

Slow Cooker Beef, Mushroom and Barley Soup

8 c beef broth, or 8 c water and 8 tsp beef bouillon*
1 8-oz can tomato sauce
1 c water
1/2 onion, diced
1 c carrots, diced
2 medium potatoes, pealed and diced
3/4 c barley
1 6-oz package fresh mushrooms, sliced
4 cloves garlic, minced
1 1/2 - 2 lb beef sirloin, cubed
garlic salt, to taste
salt and ground pepper, to taste
2 bay leaves

1. Stir broth, tomato sauce, water, onion, carrots, potatoes, barley, mushrooms and garlic in slow cooker.
2. Season beef chunks with garlic salt, salt and pepper. Add to slow cooker. Add bay leaves.
3. Cover and cook on Low 6 hours, or until meat is tender and stew thickens. Remove bay leaves and serve.

* I used Beef flavored Better Than Bouillon and it was great