Directions
1. Place the beef stew meat in the bottom of a 5- to 6-quart slow cooker, spreading it out in an even layer.

2. Sprinkle the chopped onion over the beef, then add the rinsed pearl barley on top.

3. Pour in the beef broth, adding enough to cover the ingredients by about 1 inch. Give everything a gentle stir to settle the barley down into the liquid.

4. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is tender and the barley is soft and plump.

5. About 30–45 minutes before serving, stir in the frozen mixed vegetables, breaking up any large clumps. Cover and continue cooking until the vegetables are heated through and tender.

6. Taste the soup and season with salt and black pepper if desired. If it’s thicker than you like, stir in a bit more hot broth or water. If it’s thinner than you prefer, leave the lid off for the last 15–20 minutes to let some steam escape.

7. Ladle into warm bowls and serve hot, making sure each bowl gets a good mix of beef, barley, vegetables, and broth.

Variations & Tips

If you grew up with a vegetable garden out back, you can honor that memory by swapping the frozen vegetables for whatever you have on hand: diced carrots, celery, or even a handful of chopped cabbage work beautifully. For a deeper, old-time flavor, brown the beef in a skillet with a touch of oil before adding it to the slow cooker; it takes a few extra minutes but brings out that rich, Sunday-supper taste. If you prefer a more tomato-forward soup, stir in a 14.5-ounce can of diced tomatoes (with juices) along with the broth. Those who like a thicker, almost stew-like bowl can reduce the broth by 1–2 cups or add an extra 1/4 cup of barley. For a gentler, lighter version, use half beef broth and half water, and trim any visible fat from the meat. A bay leaf, a pinch of dried thyme, or a clove of minced garlic can be tucked in with the onions if you don’t mind stepping just beyond the five-ingredient boundary. Leftovers keep well in the refrigerator for several days and tend to thicken as the barley continues to soak up the broth; just add a splash of water or broth when reheating to bring it back to your preferred consistency.