Beef Barley Soup

Taken from Throwing Spoons

2 pounds cubed beef chuck roast
1 - 2 tablespoons oil
2 - 3 large carrots, peeled and sliced
5 1/2 cups water (or 5 cups stock, 1 cup water)
4 teaspoons beef bouillon granules (or 4 cubes, crumbled) - only if using water, not stock
1/2 onion, chopped
1/2 teaspoon garlic powder, or 4 cloves, pressed
1 8-ounce can tomato sauce
3/4 cup uncooked pearl barley, rinsed
Salt and pepper to taste

Brown cubed beef in oil in a skillet over medium-high heat. Do this in a couple of batches, so beef will brown properly. If the pan is overcrowded, beef will stew in its juices and turn gray instead of browning. Add browned beef to slow cooker.

Add carrots and 1 cup water to skillet; cook carrots just until tender. Add carrots (and water, if using water instead of stock) to slow cooker.

Add remaining water and bouillon (or stock), onion, garlic, tomato sauce, barley, salt and pepper to slow cooker. Stir to combine.

Cover, and cook on low for 5 hours.