Soup with beef and barley

1 pound of boneless chuck roast, without fat, cut into pieces that are half an inch in size.
1 and a half cups of thinly sliced carrots
1 1/2 cups of celery, sliced thinly.
Two-thirds cup of chopped onion.
1 pack of sliced mushrooms, 8 ounces.
2 tablespoons of beef base, which is a product used to make beef broth.
8-10 cups of water
1 big bay leaf
How to Prepare Beef and Barley Soup:
Please provide the text you would like me to simplify. Cook ground beef in a non-stick pan until it is browned, stirring often.
Please provide the text you would like me to simplify. Take the beef out of the pan and put it in the slow cooker. Add carrot, celery, onion, mushrooms, beef broth, water, garlic, and bay leaf.
Please provide the text you would like me to simplify. Cook over high heat for one hour. Then, add pearl barley, reduce heat to low, and continue cooking until the vegetables and beef are soft. Add salt and pepper.
Please provide the text you would like me to simplify. Remove the bay leaf.

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