The day before in Crock-Pot, place:
Cook on high until the broth begins to simmer, then reduce the Crock-Pot setting to low and continue to cook for 6 to 8 hours. Turn off the Crock-Pot and allow the broth to cool overnight. Remove the beef bones from the broth. Discard the bones. Strain broth into a large bowl and set aside.
Beef and Barley Soup:
In a Crock-Pot on high, saute until golden brown, approximately 30 minutes:
Add and cook thoroughly on high, approximately 30 minutes:
Sautéing the steak before adding the liquid gives additional flavor and color.
Add to above mixture and cook until crisp tender, approximately 30 minutes:
Add, and ring to a boil:
Add and bring to a boil:
Allow it to simmer on high until barley is cooked, approximately 30 to 60 minutes.
Add 1/2 hour before serving:
Place the Crock-Pot on low until ready to serve. If te soup becomes too thick and add more broth or water.