Kelly s Slow Cooker Beef, Mushroom, and Barley Soup

1 (32 ounce) carton beef stock

1 (8 ounce) can tomato sauce

1 cup water

½ onion, diced

¾ cup diced carrots

1 cup barley

1 (6 ounce) package sliced fresh mushrooms

4 cloves garlic, minced

2 pounds beef sirloin, cut into chunks

1 pinch garlic salt, or to taste

salt and ground black pepper to taste

2 bay leaves

Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.

Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.

Cook on Low until the soup thickens and the beef is tender, about 6 hours.

Remove and discard the bay leaves to serve.