Bacon-Beef Barley Soup

Ingredients

• 4 bacon strips, chopped
• 1 1/2 pound(s) beef stew meat, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 4 medium red potatoes, cut into 1/2-inch cubes
• 1 1/2 cup(s) fresh baby carrots, cut in half lengthwise
• 1 cup(s) frozen corn
• 1/4 cup(s) medium pearl barley
• 2 14 1/2-ounce can(s) beef broth
• 1 14 1/2-ounce can(s) diced tomatoes with basil, oregano and garlic, undrained
• 1 12-ounce jar(s) home-style beef gravy
• 1/2 teaspoon(s) pepper
• Mashed potatoes, optional

Preparation

1. • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef until meat is no longer pink; drain.
2. • In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
3. • Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.