Savory and Hearty Beef Barley Stew

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Ingredients:

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

Directions:

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.