Bacon-Beef Barley Soup

• 4 bacon strips, chopped
• 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 4 medium red potatoes, cut into 1/2-inch cubes
• 1-1/2 cups fresh baby carrots, cut in half lengthwise
• 1 cup frozen corn
• 1/4 cup medium pearl barley
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 jar (12 ounces) home-style beef gravy
• 1/2 teaspoon pepper
• Mashed potatoes, optional

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef and onion until meat is browned; drain.
2. In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
3. Cover and cook on low for 7-9 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.

bacon, beef stew meat, onion, red potatoes, fresh baby carrots, frozen corn, pearl barley, beef broth, tomatoes, homestyle beef gravy, pepper, potatoes

Taken from www.tasteofhome.com/recipes/bacon-beef-barley-soup/ (may not work)