Beef and Barley Soup

I've been on the search for a beef barley soup that we would enjoy for a long time.  I think I finally found it!  This recipe comes courtesy of all*you EAT WELL, SAVE BIG Cookbook.  My husband has been telling everyone I made him the best soup ever.

My favorite part?  It cooks all day in the crock pot.  I threw it in before I left the house for the day and when I came back home my house smelled wonderful.  I made it on a day that we weren't all home at the same time for dinner making it the perfect meal for us to grab when we were ready.

I hope you enjoy!

Ingredients:
2 Tbsp. vegetable oil
2 onions, chopped
10 oz. white button mushrooms, sliced
2 lb. lean beef stew meat, cut into 1/2 inch peices
6 cups low-sodium beef broth
2 carrots, chopped
1 28 oz. can diced tomatoes with juice
1 Tbs. Worcestershire sauce
1 tsp. dried thyme
1/2 tsp. garlic powder
2/3 cup pearl barley
salt and pepper

Directions:
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 liquid, about 7 minutes.  Scrape vegetables into slow cooker. 

2. Warm remaining 1 Tbsp. vegetable oil in same skillet.  Add beef and cook, stirring until meat is browned on all sides, about 5 minutes.  Scrape beef into slow cooker.

3.  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, 6-7 hours.

4.  Season with salt and pepper and serve hot.