Beef And Barley Soup

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 10 ounces white button mushrooms, sliced
• 2 pounds lean beef stew meat, cut into 1/2-inch pieces
• 6 cups canned low-sodium beef broth
• 2 carrots, chopped
• 1 28-oz. can diced tomatoes with juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 2/3 cup pearl barley
• Salt and pepper

1. Warm 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring frequently, until vegetables have softened slightly and mushrooms have released their water, about 7 minutes. Scrape vegetables into slow cooker. Warm remaining 1 Tbsp. vegetable oil in same skillet. Add beef and cook, stirring, about 5 minutes, until meat is browned on all sides (if skillet is too small, cook beef in batches, adding more oil if needed). Scrape beef into slow cooker.
2. Pour 1 cup of broth into skillet and stir with a wooden spoon to scrape up any browned bits on bottom of pan. Pour broth from skillet, remaining broth, carrots, tomatoes, Worcestershire sauce, thyme, garlic powder, barley and 1 tsp. salt into slow cooker. Stir, cover and cook on low until meat is tender, 6 to 7 hours. Season with salt and pepper and serve hot.

vegetable oil, onions, white button mushrooms, lean beef stew meat, beef broth, carrots, tomatoes, worcestershire sauce, thyme, garlic, pearl barley, salt

Taken from www.myrecipes.com/recipe/beef-barley-soup-1 (may not work)