Slow Cooker Beef, Bacon and Barley Soup

 

4

slices bacon, cut into 1/2-inch pieces

1 1/2

lb. boneless beef round steak, cut into 1/2-inch pieces

1

medium onion, chopped (1/2 cup)

4

small red potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)

1 1/2

cups fresh baby carrots, cut in half lengthwise

1

cup Green Giant® Niblets® Frozen Corn

1/2

cup uncooked regular pearl barley

2

(14-oz.) cans beef broth

1

(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained

1

(12-oz.) jar beef gravy

• 1 Cook bacon in large nonstick skillet over medium-high heat for 3 minutes, stirring frequently. Add beef and onion; cook 3 to 5 minutes or until beef is browned, stirring occasionally.
• 2 In 3 1/2 to 4-quart slow cooker, layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth, tomatoes and gravy over top. Do not stir.
• 3 Cover; cook on low setting for 7 to 8 hours. Stir before serving.