Slow-Cooker Beef and Barley Stew

Ingredients

• 1 lb. boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
• 2 cups frozen cut green beans
• 1 cup shredded carrots (1 to 2 medium)
• 1/2 cup uncooked regular pearl barley
• 1 (4.5-oz.) jar sliced mushrooms, drained
• 1 (12-oz.) jar mushroom gravy
• 2 1/2 cups water
• 2 teaspoons beef-flavor instant bouillon
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper

Instructions

1. In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
2. Cover; cook on Low setting for 10 to 12 hours.