Slow Cooker Beef and Barley Soup

• 1- 1/2 pound Eye Of Round, 1/2" Small Cubes, Visible Fat Removed
• 1 whole Onion, Diced
• 4 whole Carrots, Diced
• 2 stalks Celery, Diced
• 4 cloves Garlic, Minced
• 2 containers Low Sodium Beef Broth, 900 Ml. Each
• 2 Tablespoons Tomato Paste
• 28 ounces, fluid Can Diced Tomatoes
• 10 ounces, fluid Can Onion Soup
• 2 Tablespoons Soy Sauce
• 1 whole Bay Leaf
• 4 sprigs Thyme
• 3/4 cups Pot Barley
• 1 cup Red Wine
• Salt And Pepper, to taste

1. Place beef, onion, carrots, celery and garlic in the slow cooker.
2. Whisk tomato paste with some of the beef broth and add it into the slow cooker along with the rest of the ingredients.
3. Cover and cook on low heat for 6-8 hours.
4. Discard the thyme sprigs and bay leaf.
5. Adjust seasoning and serve with a crusty French loaf.

onion, carrots, stalks celery, garlic, containers, tomato paste, tomatoes, onion soup, soy sauce, bay leaf, thyme, barley, red wine, salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-beef-and-barley-soup/ (may not work)