2 cups baby carrots
10 ounces fresh mushrooms, sliced
1 1/2 pounds boneless beef chuck steak, cut into 1-inch cubes
2 teaspoons minced onion
1 teaspoon onion powder
1 teaspoon salt
29 ounces beef broth
14-1/2 ounces diced tomatoes, undrained
2 cups water
3/4 cup uncooked pearled barley
1 cup frozen green peas
1/4 teaspoon black pepper
1. In slow cooker, layer carrots, mushrooms and beef.
2. In a medium bowl, mix the onion, onion powder, salt, tomatoes, water and barley. Pour mixture over beef.
3. Cook, covered, on low 8 to 10 hours or until beef is tender.
4. Stir in peas and cook, covered, 5 minutes longer, or until heated through. Season with ground black pepper and serve.