Tana's Beef & Barley Soup

2 tbsp. veg. oil
2 onions, chopped
10 oz. button mushrooms, slice (I do not like mushrooms, so I added in about 1 c. of frozen corn, or you could add in peas or another frozen veggie).
2 lbs. lean beef stew meat, cut into 1/2 inch pieces
6 cups low-sodium beef broth (I used one carton of beef stock and two cups of chicken broth)
2 carrots, chopped
1 28 oz. can diced tomatoes with juice
1tbsp. Worcestershire sauce
1 tsp. dried thyme
1/2 tsp. garlic powder
2/3 c. pearl barley
salt and pepper to taste

1. Warm 1 tbsp. oil in large skillet over med. high heat. Add onions, mushrooms and cook, stirring frequently, until veggies have softened and mush. have released their water, about 7 minutes. Scrape vegetables into slow cooker. Warm remaining oil in same skillet, add beef and cook, stirring, about 5 minutes until meat is browned on all sides. **I tossed the beef in a bowl with some flour before browning. Scrape browned beef into slow cooker.

2. Pour 1 cup of broth into skillet and stir with a wooden spoon to deglaze the pan and scrape up any browned bits from the bottom of the pan. Pour this broth along with the scraped up bits into the slow cooker. Add the rest of the ingredients to the slow cooker: remaining broth, carrots, tomatoes, worcestershire sauce, thyme, garlic powder, barley, frozen veggies, and salt/pepper. Stir, cover, and cook on low until meat is tender, about 6-7 hours. Season with salt and pepper and serve hot.