Beef Barley Soup

Ingredients:
1 Tablespoon oil
1 pound beef stewing meat
1 small onion, finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup pearl or pot barley, rinsed
2 Tablespoons tomato paste
4 cups low-sodium beef broth

Preparation:
Heat a large pan over medium-high heat. Add oil and heat for 1 minute. Brown meat in batches, allowing space around each piece. Remove from pan and place in a slow cooker. Add onions to the sauté pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning, and pepper, and cook for 1 minute. Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, and tomato paste. Stir well, then stir in the beef broth. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables and barley are tender.