- 2 tablespoons Vegetable Oil
- 1 1/2 pounds beef chuck roast, trimmed and cut into ½-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 32 ounces beef broth
- 2 cups tomato-vegetable juice
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 bay leaves
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups frozen mixed vegetables
- 3/4 cup barley
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HEAT oil in a large skillet.
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ADD meat, onions and garlic. Cook and stir on medium-high heat until meat is browned, about 5 minutes
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SPOON meat, onions, and garlic mixture into a large slow cooker. Add remaining ingredients, except barley. Stir. About 2 hours before serving, stir in barley.
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COOK on high for 8 hours. Season to taste with salt and pepper; serve.
Kelly's Kitchen 
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