Beef Barley Vegetable Soup

1 – 1 1/2 lb. stew beef, cut into 1/2” cubes
1 28 oz. can or 2 14.5 oz. cans petite diced tomatoes
2 cans beef broth
1 can water
1 pkg. frozen mixed vegetables
3/4 cup pearl barley
House seasoning* and Italian spice to taste
Worcestershire sauce to taste (optional)

Spray a 4 to 6 quart slow cooker with non-stick spray. Add beef, tomatoes, broth, water and seasonings. Cook on high 2 hours. Turn to low and cook 6-7 hours. Approximately 1 1/2 hours before serving turn to high and add barley. Add vegetables during last 30 minutes.

*House seasoning (from Paula Deen): 4 parts salt, 1 part pepper, 1 part garlic powder.