Slow Cooked Beef and Vegetable Soup

I love this soup and it's one of my favourites. This serves 8 and is better when there is leftovers for the next day.

Ingredients:

• 700g chuck steak, fat removed, but not sliced
• 1 large onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• 1 turnip, peeled and chopped
• 2 cloves garlic, chopped
• 4 cups beef stock
• 3 cups water
• 1 cup pearl barley
• 2 dried bay leaves
• Salt & pepper

Method:

1. Place the chuck steak in the bottom of the slow cooker. Do not cut the steak as we will be shredding it later
2. Throw all the vegetables, salt, pepper, garlic and bay leaves into the slow cooker (not the barley) and add the stock and water
3. Mix well and cook on low for 4 hours
4. Add the barley and cook for another 2 hours on low
5. Before serving, remove the steak (it will be very tender so you'll need a large slotted spoon), place it onto a cutting board and shred it with a fork
6. Return the shredded beef to the slow cooker, stir and serve with hot buttered crusty rolls. D-E-L-icious  XD