1-1/4 pounds lean stew beef, cut into bite-size pieces
1 medium-large onion, cut into thin wedges
1 cup sliced carrot
1 tablespoon beef bouillon granules
1-1/4 teaspoons dried thyme
1-1/4 teaspoons dried oregano
1/4 teaspoon ground black pepper
5 cups water
14-1/2-ounce can diced tomatoes with roasted garlic
10-3/4-ounce can condensed tomato soup, undiluted
1/2 cup uncooked pearl barley
1 cup frozen green peas
Coat a large nonstick skillet with nonstick cooking spray
and preheat over medium-high heat. Cook the beef in two
batches for several minutes, until nicely browned.
Transfer the beef to a 3-quart or larger slow cooker. Add
the onion, carrots, beef granules, thyme, oregano, and pepper.
Pour in the water, undrained tomatoes, and tomato soup.
Cover and cook on high for 4 hours or on low for 8 hours.
Add the barley and cook for an additional hour at high or
2 hours at low, until the barley is tender. Add the peas
and cook for 30 minutes at high or 1 hour at low. Serve hot.