12 ounces beef stew meat
1 Tbsp vegetable oil

4 14-ounce cans low sodium beef broth
1 14.5-ounce can diced tomatoes, undrained
1 cup chopped onion
1 cup diced potatoes
1 cup frozen mixed vegetables
2/3 cup regular barley
1/2 cup chopped celery
1 bay leaf
2 cloves garlic, minced
2 Tbsp JB’s Fat Boy Salt Free Rub
1 tsp dried oregano or basil, crushed
1/4 tsp black pepper

Trim fat from meat and cut into 1-inch pieces. Brown in a large skillet in hot oil until brown. Drain off fat. Transfer meat to a 5- to 6-quart crock pot. Stir in broth, tomatoes, onion, potato, frozen vegetables, barley, celery, bay leaf, garlic, salt free rub, oregano and pepper. Cover and cook on low-heat setting for 8-10 hours or high for 4-5 hours.