Beef and barley soup

°1 pound boneless roast beef, trimmed and cut into 1/2-inch pieces
° 1 1/2 cups carrots, thinly sliced
° 1 1/2 cups thinly sliced ​​celery
° 2/3 cup chopped onion
° 1 package 8 ounces pre-cut mushrooms
° 2 tablespoons of beef base (this is different from beef bouillon, it is the base for making beef gravy)
° 8-10 cups of water
° 1 large bay leaf
*Preparation :
1. Fry the beef in a non-stick frying pan until brown, stirring constantly.
2. Remove beef from skillet and place in crockpot, add carrots, celery, onion, mushrooms, beef base, water, garlic and bay leaf.
3. Cook over high heat for 1 hour, then add the pearl barley, then reduce and cook until the vegetables and beef are tender. Mix it with salt and pepper.
4. Discard the bay leaves.