• 2 beef soup bones
  • 2 tablespoons kosher salt
  • 5 stalks celery
  • 1 onion, quartered
  • 1/2 teaspoon ground black pepper
  • 2 ‘bouqet garni’ spice balls
  • 1/2 pound baby carrots
  • 1/4 cup fresh parsley
  • 11 cloves garlic, peeled
  • 1 cup barley


Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches 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 garnis, 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.