Slow Cooker Beef and Barley Soup

Very simple, hearty, yummy soup. Scott loved it.

Photo Credit to Mel's Kitchen Cafe

Slow Cooker Beef and Barley Soup
1 tablespoon oil
1 1/2 pounds sirloin tips, flap meat or chuck roast, cubed
Salt and pepper
3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled
8 ounces baby bella mushrooms, wiped clean and diced
1 cup chopped onion, about 1 medium yellow or white onion
2 cloves garlic, finely minced or pressed
1 tablespoon tomato paste
1 teaspoon dried thyme
3 cups low-sodium chicken broth
3 cups low-sodium beef broth
2 teaspoons low-sodium soy sauce
2/3 cup pearled barley (not quick-cooking) {I added quick cooking barley at the very end}

In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.

Recipe Source: Mel's Kitchen Cafe