About this recipe:Meaty beef soup bones are combined with vegetables, barley and loads of garlic in this easy-to-prepare soup. Just give it 8 hours to cook in a slow cooker.
2 beef soup bones
2 tablespoons salt
5 stalks celery, halved
1 onion, quartered
1/2 teaspoon ground black pepper
2 bouquet garni
6 carrots, halved
1/2 bunch fresh parsley, chopped
11 cloves garlic, peeled
175g (6 oz) pearl barley
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Place beef bones in a large slow cooker. Add salt, celery stalks, onion, pepper, bouquet garni, carrots, parsley and garlic. Fill slow cooker within 4cm (2 in) of the top with hot water and cook for 6 hours, covered, on high heat, stirring occasionally.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garni, celery and parsley.
Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.