2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 pounds boneless beef chuck, trimmed and cut into 1 inch pieces
1 teaspoon salt
1/8 teaspoon black pepper
2 medium carrots, cut in 1/4 inch slices
1 cup uncooked pearl barley
8 cups beef broth
1 1/2 cups frozen peas
1 cup frozen corn

Heat oil in skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7-10 minutes, stirring occasionally, till beef is browned. Spoon mixture into 6 quart slow cooker. Add carrots, barely and broth. Cover and cook on low 8-9 hours. Increase heat to high. Stir in peas and corn. Cover and cook 8-10 minutes till vegetables are hot.